Quick and Easy Chicken Noodle Soup

Oh, yes. Once again, the selected recipe has the word "easy" in it. And this time is accompanied with another of my favourite recipe word "quick". So, I wasted no time in planning to cook this dish on this evening, since the original plan of cooking for the family was cancelled due to busy schedules of 3 out of the 7 members.

Anyway, I made a few changes to the original recipe. Instead of only using 1/3 cups of onions, celery and carrots, I used almost 1 cup for each of them. And following the reviews of others from the website, I sauteed the vegetables in minced garlic before adding the stock and uncooked chicken. As you can also see from the picture, I had used macaroni instead of noodles. And I also cooked the macaroni separately before adding into the pot of cooked vegetables to simmer.

Quick and Easy Chicken Noodle Soup (from : allrecipes)

4 servings

Ingredients:
- 2 teaspoons butter
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 3 (14.5 ounce) cans chicken broth (you can do your conversion here)
- 1 (14.5 ounce) can vegetable broth
- 5 ounces chopped cooked chicken breast
- 1 cup egg noodles
- 2/3 cup sliced carrots
- 1/4 teaspoon dried basil
- 1/4 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 20 minutes before serving.