Chicken Noodle Soup

1 tablespoon butter

½ cup chopped onion

½ cup chopped celery

½ cup chopped carrot

2 liters chicken broth

225 g. chopped cooked chicken

100 g. cups egg noodles

½ teaspoon dried basil

½ teaspoon dried oregano

salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes

before serving.