Friday, November 21, 2008

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.

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