Serves 6
Ingredients:
1 Tbsp butter
1/2 C chopped onion
1/2 C chopped celery
4 (14.5 ounce) cans chicken broth * can substitute water 7 C water and 7 tsp chicken bouillon*
1 (14.5 ounce) cans veggie broth
1/2 pound cooked and diced chicken
1 1/2 C egg noodles
1 C sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
Instructions:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until tender (5 min) Pour in chicken, both broths, noodles, carrots, basil and oregano. Bring to a boil. Reduce heat, simmer 20 minutes.
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