Chicken Noodle Soup

Chicken Noodle Soup:

2 Tablespoons butter
1 onion
1 cup chopped celery
2-3 garlic cloves, minced
8 cups chicken broth base
1 can vegetable broth
6 carrots
Rotisserie chicken (chopped)
2/3 teaspoon basil
2/3 teaspoon dried oregano
1/3 teaspoon thyme
Salt and pepper
2 handfuls uncooked eggs noodles (about 2 cups)

In a large pot, over medium heat, melt butter.  Sauté onion and celery until onion and celery for 5 minutes.  Add in chicken and vegetable broths and turn heat up to high.  Add chicken, carrots, spices, salt and pepper.  Can adjust amount of spices based on taste.  Bring to a boil, then add uncooked egg noodles.  Reduce heat and simmer for about 20 minutes.  Serve with french bread.