6 Servings 20 min Cook
1 Small Onions
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Half breast (fillet) Chicken Breast
1 Tbsp Butter
1 Cup Vegetable Broth
1 Cup Chicken Broth
1 Cup Egg Noodles
1 Cup chopped Carrots
1 Tsp, ground Basil
1 Tsp, ground Oregano
1 Dash Salt
1 Dash Pepper
Chop onion and celery; set aside.
Cut chicken into bite sized pieces; set aside.
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.