Chicken Noodle Soup

RECIPE #1 From Tracy (my sister) This is sooooooo good. The trick is to use a small bag of frozen noodles. You don't pre-cook them. Just throw the whole bag in. They are kind of thick and chewy--almost like dumplings! The first time I made this Parker ate 3 bowls and told me that Tracy should send this recipe to Rachael Ray. Now that is a 5 star rating!

Quick and Easy Chicken Noodle Soup
INGREDIENTS:
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery (or skip the celery and add 1 tsp--or more-- of celery salt)
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast (I used the meat from a rotisserie chicken--the whole chicken)
1 1/2 cups egg noodles (I used a small bag of Reames frozen noodles)
1 cup sliced carrots (or use a cup--or more--of frozen carrots)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS:
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. ( I sauteed my veggies for quite a while because I wanted them VERY tender.) If you use frozen carrots, go ahead and sautee them but dont' worry about them getting tender. They will soften up while you boil your soup. 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.

This is so easy and it probably doesn't sound like a "knock-your-socks-off" recipe, but trust me, it is. It's about 100x better than Campbells and not much harder.