Friday - Chicken Noodle Soup

This is a great recipe, that I make a few modifications to. It is super easy, and so much better than canned soup! My changes are in blue:

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 <-- I skip this and just use one box of Chicken broth
1/2 pound chopped cooked chicken breast <-- I buy a rotisserie chicken instead
1 1/2 cups egg noodles <-- I like lots of noodles, so I use more
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Preparation:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour 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.