1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound shredded cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 clove garlic

salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion, celery, and garlic 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.