1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 cans chicken broth
1 can vegetable broth
1/2 lb chopped, cooked chicken
1-1/2 cups egg noodles
1 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper

In a large pot, melt butter. Cook onion and celery in butter until tender. Pour in chicken and vegetable broth and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil; then reduce heat and simmer 20 minutes before serving.