1 tablespoon butter
1 cup chopped onion
1 cup chopped celery
5 (14.5oz) cans chicken broth
1 lb chopped cooked chicken breast
2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 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. Add in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer.
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