Quick & Easy Chicken Noodle Soup

1 T. butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound (about 2 cups) chopped cooked chicken breast
1 1/2 cups egg noodles
1/2 t. dried basil
1/2 t. dried thyme
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion, celery and carrots for about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes before serving.

Submitted by Rene'