Recipe of the Month: Chicken Noodle Soup

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Ingredients

  • 1 tablespoon butter

  • 1 1/2 cups egg noodles
  • 1/2 cup chopped onion
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/2 teaspoon dried basil
  • 4 (14.5 ounce) cans chicken broth
  • 1/2 teaspoon dried oregano
  • 1 (14.5 ounce) can vegetable broth
  • salt and pepper to taste
  • 1/2 pound chopped cooked chicken breast

Directions

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.

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