Heat butter in saucepan. When hot, add celery and carrots; cover and cook 3 minutes over medium heat. Stir and pour in chicken stock; add basil and season. Bring to boil. Add noodles and stir. Cook, partly covered, 12 minutes over medium heat, stirring twice. Meanwhile put chicken in separate saucepan. Cover with salted water, bring to a boil. Cook 4 minutes. Drain chicken and immediately add to cooking soup. Test noodles for desired firmness before serving. Adjust cooking time to taste.
1 Serving: 365 calories, 24 g carbohydrates, 47 g protein, 9 g fat, 0.6 g fiber.