1 Tbsp Butter (use the real stuff, make your own or support your local dairy farmer)
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large pot (my pot is a 6 quart pot) over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
Pour in chicken and vegetable broths. The best and cheapest broths to use are those that you save from cooking your own vegetables and chicken. I always strain and freeze all left over liquid for soup making. Thaw the broth and pour into pot until the pot is about 3/4 full.
Stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Since I do not own a noodle maker and my hands do not allow me to roll out my own noodles, I purchase freshly homemade noodles from my Amish neighbors. You can use any noodles that you prefer.
Bring to a boil, then reduce heat and simmer 20 minutes before serving.
~ I will usually add more ingredients by doubling the vegetables, chicken and herbs to make a heartier soup.