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 skinless chicken breast skinned and chopped
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
Salt and pepper to taste
Method of Preparation:
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Add 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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