This easy chicken noodle soup recipe made with veggies and leftover chicken is warm, comforting, and ready to ladle into bowls in just over 30 minutes.
Ingredients
1 tablespoon butter
0.5 cup chopped onion
0.5 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
0.5 pound chopped cooked chicken breast
1.5 cups egg noodles
1 cup sliced carrots
0.5 teaspoon dried basil
0.5 teaspoon dried oregano
salt and ground black pepper to taste
Instructions
1Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.
2Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.
