Ingredients

  • 4 cups chopped, cooked chicken meat
  • 1 cup chopped celery
  • ¼ cup chopped carrots
  • ¼ cup chopped onion
  • ¼ cup butter
  • 8 ounces egg noodles
  • 12 cups water
  • 9 cubeschicken bouillon
  • ½ teaspoon dried marjoram
  • ½ teaspoon ground black pepper
  • 1bay leaf
  • 1 tablespoon dried parsley
  • Directions

  • Step 1

    In a large stock pot, saute celery and onion in butter or margarine.

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  • Step 2

    Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.Simmer for 30 minutes.

  • Step 3

    Add noodles, and simmer for 10 more minutes.

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