Chicken Noodle Soup

written by Leroy Buliro 12th March 2018

Chicken Noodle Soup


Butter, 1 tablespoon
Chopped onions, ½ cup
Chopped celery, ½ cup
Chicken broth, 4 cans
Vegetable broth, 1 can
Chicken breast, ½ a pound, chopped and cooked
Egg noodles, 1 ½ cup
Carrots, 1 cup sliced
Dried basil, ½ teaspoon
Dried oregano, ½ teaspoon
Salt and pepper to taste


Melt the butter in a large pot over medium heat. Cook the onion and celery in butter for 5 minutes. Pour in the chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then let it simmer 20 minutes before serving.

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