Servings: Serves: 6

2 Tbsp. butter 2 Tbsp. butter
1 cup chopped onion 1 cup chopped onion
1 cup chopped celery 1 cup chopped celery
1 cup sliced carrot 1 cup sliced carrot
1 1/2 tsp. salt, or to taste 1 ½ tsp. salt, or to taste
4 cups low-sodium chicken broth 4 cups low-sodium chicken broth
1 tsp. dried basil 1 tsp. dried basil
1 tsp. dried oregano 1 tsp. dried oregano
1/4 tsp. black pepper ¼ tsp. black pepper
1 1/2 cups dried egg noodles 1 ½ cups dried egg noodles
1/2 lb. shredded or chopped cooked chicken breast (1 1/2 cups) ½ lb. shredded or chopped cooked chicken breast (1 ½ cups)

Melt butter in a large, heavy pot over medium heat, then cook onion, celery, and carrot with ⅓ tsp. salt, stirring until softened, about 5 minutes. Add broth, basil, oregano, pepper, and remaining 1 ¼ tsp. salt. Bring to boil, then reduce heat and simmer 10 minutes. Add noodles and simmer, stirring occasionally, until tender, about 10 minutes.
Stir in chicken (and salt to taste, if needed); cook until heated through. (Soup can be made up to 3 days ahead. Cool, uncovered, before covering and chilling. Soup will thicken as it stands and noodles absorb broth. (When reheating, thin it with broth or water.)