Quick and Easy Chicken Noodle Soup

1 TBS butter

1/4 chopped onion

1 tsp minced garlic

1/2 cup sliced carrots

1/2 cup chopped celery

4 (14.5 oz) cans chicken broth

1 (14.5 oz) can vegetable broth

1/2 pound chopped, cooked chicken breast

1 1/2 cups egg noodles - cooked, drained

1/2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste (kinda a lot)

In large pot over med heat, melt butter. Cook onion, garlic, carrots, and celery in butter until just tenter, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.