𝐄𝐀𝐒𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏

𝐄𝐀𝐒𝐘 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏 1 tablespoon butter ½ cup chopped onion ½ cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth ½ pound chopped cooked chicken breast 1 ½ cups egg noodles 1 cup sliced carrots ½ teaspoon dried basil ½ 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.