1 tablespoon butter
2 tsp minced garlic
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
4 (14.5 ounce) cans chicken broth (Swanson is my favorite)
1 (14.5 ounce) can vegetable broth
1.5 to 2 pounds chopped uncooked chicken breast (bite size pieces)
1 tsp dried oregano
1 tsp dried basil
1 pinch of thyme
a dash or 2 of poultry seasoning
salt and pepper to taste
3 cups uncooked extra wide egg noodles
In a large pot saute garlic, onion, celery and carrots in the butter. While the vegetables are cooking, cut up the raw chicken into bite size pieces. I actually used close to 2 pounds of chicken in mine. When the vegetables are tender, add the chicken, vegetable broth, and chicken broth to the pot. Add the oregano, basil, thyme, poultry seasoning, salt, and pepper and bring to a boil. Reduce heat, cover, and cook on medium for twenty minutes. Add the egg noodles to the broth and cook for another ten minutes.
Serve it up and wait for the compliments!