Quick and Easy Chicken Noodle Soup

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

1 cup carrots

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano ( I used Italian blend for both ingredients)

1/2 pound chopped cooked chicken breast (I use rotisserie)

1 1/2 cup egg noodles (I use homemade)

In a large pot melt butter over medium heat.  Cook onion and celery in butter until just tender (about 5 minutes).  Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, and salt and pepper.  Bring to a boil.  Reduce heat and simmer for 20 minutes.