Chicken Noodle Soup

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 (14.5 ounce) cans low-sodium chicken broth
1/2 pound chopped cooked chicken breast
1 1/2 cups no yolk egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley
fresh-ground pepper to taste

Directions
1.In a large pot, sautee chicken breast in olive oil on high heat until browned. Do not cook chicken through. Put chicken in a bowl. Cook onion and celery in pot with olive oil until just tender, 5 minutes. Pour in chicken broth and stir in chicken, noodles, carrots, basil, oregano, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Add parsley just before serving.