Easy Chicken Noodle Soup

This is an easy recipe to whip up. It's not Emandam type spectacular, as in raising the chicken from an egg, harvesting the noodles from grain, and personally planting every chopped up carrot; but it is definitely a step up from opening a can of Campbells soup.

When I lived in a house with two other girls and worked at the University of Arizona, I ate a lot of that very thing - Campbells soups. It was either feast, in the form of some nice guy taking me a restaurant and paying for my meal, or famine in a can. I could literally go from dining on mouth watering prime rib at the fabulous five star Tack Room to scraping the pan to get those last weirdly orangish beans from a bowl of bean with bacon soup. At the time, I'd probably have had to think a minute or two which food option I liked best! Let's just say I wasn't much of a foodie in my twenties.

Soups always make me think of home. My mother was legendary for her potato soup but really the woman could take anything in her kitchen and turn out a soul-warming, mouth-watering soup. Even now I can't make soup without thinking of her stirring up a giant pot of one of her delicious creations.

Easy Chicken Noodle Soup

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