Chicken Noodle Soup with an Italian flair

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots
2 cloves garlic
• 48oz box chicken broth
• 16 oz chicken breasts diced
• 1 1/2 cup no yolk egg noodles
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste
1 can Italian diced tomato's

DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion,celery and carrots in butter until just tender, 5 minutes.Add garlic, cook for 15 seconds. Pour in diced chicken, broth, tomato's, basil, oregano, salt and pepper. Bring to a boil, then add dry egg noodles boil for 15-20 minutes.

Serves 6
4 points each