Chicken Noodle Soup

This is a good, basic Chicken Noodle soup that incorporates whatever vegetables you have on hand. Great for cold fall/winter nights and very flexible. (All four of us ate the same thing for dinner, a rarity with two adults, a two-year-old and a baby)

These are the basics of the soup:

2 cans (15oz.) reduced-sodium chicken broth/stock
4 cups water
1/2 package (8oz.) egg noodles
3 stalks celery, chopped
1 med. onion, chopped
3 cups assorted root vegetables (carrots, turnips, etc.), chopped
2 cups cooked chicken, cut into pieces
1/4 t. freshly ground black pepper
2 T. fresh (or 2 t. dried) basil, minced
3 cloves garlic, minced
1 T. butter
1 T. Canola oil

Heat butter and oil over medium heat until hot. Add onions, garlic, celery, and root vegetables and saute for about 5 minutes, or until onions are translucent. Add broth, water, chicken, and black pepper until mixture comes to a boil. Reduce heat, add pasta, and simmer for 40-45 minutes or until noodles and vegetables are tender.
Serve with bread or a salad for a quick dinner.