This recipe for Quick and Easy Chicken Noodle Soup, by , is from The marlowe Family Cookbook Project,
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1 tablespoon butter 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 over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving
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