School Holidays

Ingredients 
Serves: 6 

• 20g butter
• 1/2 cup (85g) chopped onion
• 1/2 cup (85g) chopped celery
• 2 litres liquid chicken stock
• 2 cups (500ml) liquid vegetable stock
• 250g chopped cooked chicken breast

• 1 1/2 cups (200g) egg noodles
• 1 cup (140g) sliced carrots
• 1/2 teaspoon dried basil
• 1/2 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. before serving.
2. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.