Ingredients
Scale
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- ½ pound chopped cooked chicken breast
- 1 ½ cups egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Sauté the base: Melt butter in a large pot. Add onion and celery. Cook until softened, about 5 minutes.
- Add broth: Pour in chicken broth and vegetable broth. Bring to a gentle boil.
- Add chicken and vegetables: Stir in chicken, carrots, basil, oregano, salt, and pepper. Reduce heat and simmer 20 minutes.
- Add noodles: Stir in egg noodles and cook until tender, about 10 minutes.
- Serve: Taste, adjust seasoning, and ladle into bowls.
Notes
- Cook noodles separately if you plan to store leftovers.
- Add ginger, garlic, or turmeric for an immune-boosting version.
- Freeze broth and veggies without noodles for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American