Chicken Noodle Soup

Ingredients:

1 tablespoon butter;

2 cloves garlic;

1 cup chopped onion;

1 cup chopped celery;

1 cup sliced carrots;

4 cans chicken broth;

1 can vegetable broth;

1/2 pound chopped cooked chicken breast;

1 1/2 cups egg noodles;

1/2 teaspoon dried basil;

1/2 teaspoon dried oregano.

Preparation:

In melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots.

Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces.

Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.

If you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose).