1/2 c. chopped celery
1 Tb butter
4 cans (2 qts) chicken broth OR 2 qts water + 6-8 tsp bullion
1/2 lb (1 cup) cooked, chopped chicken
1 1/2 c. dried egg noodles
1 c. chopped carrots
1/2 tsp oregano
1/2 tsp basil
Saute onion & celery in butter for 5 minutes. (Faster version: skip this step. Instead add dried onion & chopped celery to broth.) Add broth, chicken, noodles, carrots, and spices. Bring to a boil. Reduce heat and simmer 20 minutes or until noodles & carrots are tender.
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