Chicken Soup -- recipe

Roger and I both have the flu this week. Thanks to all who sent encouraging messages. Still working on the mailing, but am almost finished.

Meanwhile I made some chicken soup. We are both taking it easy as we can and starting to feel as if we may live.

Chicken Soup

Usually I make this soup on Mondays and use leftover roast chicken from Sunday dinner. This time I used a pkg of frozen chicken tenders. Sometimes I add 1/2 tsp of garlic powder, too.

• 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 1/2 cups egg noodles
• 1 cup sliced 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. 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 30 minutes before serving.