Ingredients
Scale
- 2 tablespoons butter
- 1/2 medium onion (quartered or chopped)
- 2 (32 ounce) boxes chicken broth
- 1 (32 ounce) box vegetable broth
- 1 cup cooked/chopped chicken (I use rotisserie meat)
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Melt butter in a large pot, over medium heat. Cook onion in butter until tender. Pour in all broth and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20-25 minutes before serving, or when egg noodles and carrots are tender. If you use the thicker egg noodles, it may take slightly longer.
Notes
You can also make this soup ahead of time and let it simmer for a while, just add noodles and carrots about 30 mins before you’re ready to serve. You get the benefit of prepping the meal in stages and it really give the soup time for the flavors to come together. And like most soups, it’s always better the second day.
- Prep Time: 0 hours
- Cook Time: 0 hours