Ingredients

  • 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

Step 1

Place butter into a stockpot over medium heat and melt.

Step 2

Sauté onion and celery in the butter just until they are tender and the onion is translucent, about 5 minutes.

Step 3

Pour in vegetable and chicken stock.

Step 4

Bring to a boil.

Step 5

Stir in chicken, noodles, carrot, basil, oregano, salt, and pepper.

Step 6

Return to a boil, then reduce heat.

Step 7

Simmer 20 minutes before serving.