Chicken Noodle Soup

1 tablespoon butter

½ cup chopped onion

½ cup chopped celery

2 litres chicken broth

225 g. chopped cooked chicken

100 g. cups egg noodles

1 cup sliced carrots

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, carrots, basil, oregano, salt and

pepper. Bring to a boil, then reduce heat and simmer 20 minutes

before serving.