This is a great soup to take to a friend who is under the weather or to chase away a wintery day.
1 tablespoon butter
I large onion finely chopped
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
(or skip this and add another can of chicken broth)
1/2 pound chopped cooked chicken
( I use the roasted chicken they sell in grocery deli)
1 1/2 cups egg noodles
1 cup sliced carrots
2 tsp minced garlic (the kind that comes in a jar is great)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Parsley - chopped fresh or dried
salt and pepper to taste
If desired, use a small amount of rosemary and/or thyme
Green Onions, chopped - to top soup (if desired)
In a large pot over medium heat, melt butter. Cook onion, carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, garlic, salt and pepper.
Bring to a boil, then reduce heat and simmer 20 minutes before serving - or make in the crockpot on low and cook for hours. (Just wait to add the noodles in the last half hour.)
Variations:
Add a can of corn (drained) and a can of cream of chicken soup
Add thyme
** I like to use homemade noodles - from farmer's market
Add a cup of green onions sliced before serving, if desired
