QUICK AND EASY CHICKEN NOODLE SOUP

    1 T. butter

    ½ c. chopped onion

    ½ c. chopped celery

    4 (14.5-oz.) cans chicken broth

    1 (14.5-oz.) can vegetable broth

    ½ lb. chopped cooked chicken breast

    1 ½ c. egg noodles

    1 c. sliced carrots

    ½ t. dried basil

    ½ t. dried oregano

    salt and ground black pepper to taste

1. Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.
2. Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt and pepper. Stir to combine and bring to a boil.
3. Reduce heat and simmer for 20 minutes. 

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