Quick and Easy Chicken Noodle Soup

By june

Ingredients

• 1 tbsp butter
• 2 garlic cloves, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots
• 4 (14.5 oz) cans chicken broth
• 1 (14.5 oz) can vegetable broth
• 1/2 pound chicken breast, chopped into bite-sized pieces
• 3 cups egg noodles
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• dash of poultry seasoning
• pinch of thyme
• salt and pepper to taste

Preparation

Step 1

In melted butter, saute garlic, onions, celery, and carrots until just tender, 6 minutes. Meanwhile chop uncooked, boneless, skinless chicken breast into bite-sized pieces. Add chicken, broth, basil, oregano, salt, pepper, poultry seasoning, and thyme to the pot of vegetables. Bring to a boil, reduce heat, cover and simmer 20 minutes. While soup is simmering, cook egg noodles according to package directions in a separate pot. Add drained noodles to chicken and vegetables, simmer an additional 10 minutes.