EASY-weekday chicken noodle soup

• 
  1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 5(14.5 ounce) cans chicken broth
• 1 can cream of ______ soup (chicken, mushroom, celery...whatever you prefer)
• 1/2 pound chopped cooked chicken breast (make it faster use a rotisserie chicken pulled about and chopped) 
• 1 1/2 cups egg noodles (whatever noodles you have/like-I also like to cook noodles separate to take out starch but you can cook them in he soup also)
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

In a large pot over medium heat, melt butter. Cook onion and celery in butter
until just tender, 5 minutes. Pour in broth, and soup-stir in
chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil,
then reduce heat and simmer 20 minutes before serving.