In attempt to use up the leftover vegetables in my refrigerator, I thought that I should whip up this classic comfort soup that again, fits into my ideal dinner in one bowl: lots of veggies, some sort of protein (and this one uses my fave, roasted chicken!), and aromatic broth. It also has leftover that serves as great lunch meal.
I wanted a classic version, without any special herbs or spices–and this recipe did the trick!
Inspiration from AllRecipes
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
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 20 minutes before serving.
Yield: 6 servings