Easy Chicken Vegetable Soup

This Chicken Vegetable Soup is so easy to make. If you use left over chicken, it really is as simple as throwing it all in a pot and letting it simmer!

-2 14.5 ounce cans chicken broth (a little bigger makes for juicier soup)
-1 14.5 ounce can beef broth (a little bigger makes for juicier soup)
-1 13 ounce can chicken breast packed in water, use a fork to separate any chunks into smaller pieces (or you can use the equivalent of left over chicken-about 2 breasts cut up into small pieces)
-1 16 ounce package frozen vegetables, I use the pea, corn, green bean mixture
-1 16 ounce can of whole tomatoes, juice and all, or better would be 1 quart of home canned tomatoes, see my recipe
-1/8 cup onion, chopped
-1 small/medium potato (optional)
-1 teaspoon parsley
-1/8 teaspoon basil (also optional if you don't have it handy)
-elbow or wide egg noodles (optional)

Put all the ingredients (except noodles if you've decided to add them) into a big pot and bring to a boil. When you reach boiling, turn the burner off and let the soup cool on the burner. This soup is best eaten the following day when all the ingredients have had time to blend. If you're adding noodles, cook them separately and add them to your soup as you serve it, otherwise they tend to soak up the juice and you have more of a stew than a soup. You can also substitute left over steak or roast beef in this soup and it is very yummy!