Ingredients

• 1 (14.5 oz) cans chicken broth
• 1 (14.5 oz) can vegetable broth
• 1/2 pound chicken, cooked and chopped
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1 cup chopped celery
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• salt and pepper to taste
• 2 cups bisquick
• 2/3 cup milk

Directions

1. In a large pot over medium heat, mix together the chicken and vegetable broths.

2. Stir in carrots, celery, noodles, chicken, basil and oregano.

3. Bring to a boil, then reduce heat and simmer 10 minutes.

4. Mix together bisquick and milk and drop by spoonfuls into the soup.

5. Cook uncovered for 10 minutes, cover and cook an additional 10 minutes.

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