- 1 tablespoon butter
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ quart vegetable stock
- 1½ quarts halal chicken stock
- ½ pound cooked halal chicken breast, chopped
- 1½ cups egg noodles
- 1 cup carrot, sliced
- 1½ teaspoon dried basil
- 1½ teaspoon dried oregano
- salt and pepper to taste
Place butter into a stockpot over medium heat and melt.
Sauté onion and celery in the butter just until they are tender and the onion is translucent, about 5 minutes.
Pour in vegetable and chicken stock.
Bring to a boil.
Stir in chicken, noodles, carrot, basil, oregano, salt, and pepper.
Return to a boil, then reduce heat.
Simmer 20 minutes before serving.