Loaded Chicken Noodle Soup

1 tablespoon butter
1/2 cup onion, chopped
1/2 cup celery, chopped
4 can Chicken broth
1 can vegetable broth
4 boneless, skinless chicken breasts, cooked and cubed
11/2 cups egg noodles
1 cup carrots, sliced
1/2 teaspoon basil, dried
1/2 teaspoon Oregano, dried

Melt butter in large pot over medium heat. Cook onion and celery in butter until tender (about 5 minutes). Pour in broths and stir in chicken, noodles, carrots, basil and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 minutes before serving.