Quick and Easy Chicken Noodle Soup

A simple, comforting shortcut soup for when you don't have time to make it from scratch.

Ingredients

1 tablespoon butter (14 g)
- Olive oil — 1 tbsp Dairy-free; slightly different flavor
1/2 cup chopped onion (80 g)
1/2 cup chopped celery (60 g)
4 (14.5-ounce) cans chicken broth (1,644 g)
1 (14.5-ounce) can vegetable broth (411 g)
1/2 pound chopped cooked chicken breast (227 g)
1 1/2 cups egg noodles (105 g)
- Rotini pasta — 1:1 Holds shape better in leftovers; similar calories
- Wide rice noodles — 1:1 Gluten-free; cook separately to avoid starch clouding broth
1 cup sliced carrots (128 g)
1/2 teaspoon dried basil (1 g)
1/2 teaspoon dried oregano (1 g)
Salt and ground black pepper to taste

Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.
Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.
Reduce heat and simmer for 20 minutes.
Serve and enjoy!

Nutrition from source

Conservative 12% reduction for steam evaporation over ~25 min stovetop cooking.