Chicken noodle soup

Ingredients
2 tablespoons butter
1 cup chopped celery
1 ¼ cup chopped onion
128 oz chicken stock (4 boxes)
12 oz egg noodles (1 bag)
2 cups sliced carrots
½ teaspoon pepper (to taste)
1 teaspoon salt
¼ teaspoon dried basil
4 cups chopped chicken (pre-cooked)
Suggestion: Use rotisserie chicken

Instructions

1. In a large pot, melt butter, cook onion and celery until tender (about 5 min).
2. Pour in broth, chicken and the remaining ingredients.
3. Bring to a boil, reduce heat and simmer for 20 minutes.