Quick Chicken Noodle Soup
Serving Size / Yield
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 cans chicken broth, 14.5 oz.
- 1 can vegetable broth, 14.5 oz
- 1/2 pound chicken breast, cooked and cut into pieces
- 1 1/2 cups linguine or spaghetti
- 1 cup sliced carrots
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
Melt butter in a large pot on medium heat.
Add in celery and onion and saute for 5 minutes.
Pour in the broths and add in the rest of the ingredients.
Bring to a boil, lower heat, and let simmer for 20 minutes.