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 ground black pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes, or until tender.
- Pour in the chicken broth, vegetable broth, and add the cooked chicken, egg noodles, sliced carrots, dried basil, dried oregano, salt, and pepper. Stir well.
- Bring the soup to a boil over high heat. Reduce the heat to low and let it simmer for 20 minutes.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
Notes
- Use pre-cooked or rotisserie chicken for convenience.
- Egg noodles work best, but you can substitute with other pasta.
- For richer flavor, sauté vegetables until lightly caramelized.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg