▢1 tablespoon unsalted butter ▢1 cup sliced carrots ▢½ cup chopped celery ▢1 tablespoon minced garlic ▢4 (14.5-ounce) cans full-sodium chicken broth ▢1 (14.5-ounce) can vegetable broth ▢2 chicken breasts, seasoned to taste, cooked and chopped ▢1 teaspoon dried basil ▢½ teaspoon dried oregano ▢salt and pepper, to taste ▢1½ cups medium egg noodles
Melt butter in a large pot over medium heat. Add carrots and celery and cook, stirring, until just tender, about 5 minutes
Add garlic and cook for 1 minute more.
Add broths, chopped chicken, basil, oregano, salt, and pepper.
Bring to a boil.
Reduce heat to a simmer, add egg noodles, and simmer for 20 minutes. Serve warm.