Tuesday, October 11, 2005

Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup


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
1/2 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


In a large pot over medium heat, melt butter. Cook onion and celery in
until just tender, 5 minutes. Pour in chicken and vegetable broths and
in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to
a boil,
then reduce heat and simmer 20 minutes, or until chicken is no longer
and soup is hot.


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