| | Directions | | 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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| Ingredients | | - |  | 1 tablespoon butter |
| - | | 1/2 cup onion, chopped |
| - | | 1/2 cup celery, chopped |
| - | | 4 cans chicken broth (14.5 ounce cans) |
| - | | 1 can Vegetable Broth (14.5 ounce can) |
| - | | 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 |
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