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Chicken Noodle Soup
Author:
Over The Big Moon
Ingredients
1
Tbsp
butter
¼
cup
onion
chopped
½
cup
celery
chopped
4
14.5 oz cans chicken broth
1
14.5 oz can vegetable broth
½
pound
shredded chicken
from a rotisserie or boiled chicken breast
1 ½
cups
noodles
preferably egg or fettucine
1
cup
carrots
diced
½
tsp
basil
dried
½
tsp
oregano
dried
Salt and pepper
Instructions
In a large pot or dutch oven, melt the butter over low-medium heat and then add the celery and onion and cook 5 minutes.
Add broths, shredded chicken, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil and then reduce the heat and simmer for 25-30 minutes.