Quick and Easy Chicken Noodle Soup

•  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 chopped cooked chicken breast
•  1   cups egg noodles
•  1 cup sliced carrots
•    1 teaspoon dried basil
•    1 teaspoon dried oregano
•  salt and ground black pepper to taste

1.  Melt butter in a large pot over medium heat. 
2. Add onion and celery and cook until just tender, about 5 minutes.
3.  Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. 
4. Stir to combine and bring to a boil.
5.  Reduce heat and simmer for 20 minutes.

 Per serving: 162 calories;  carbohydrate 12g