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 1In a large stock pot, saute celery and onion in butter or margarine.
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Step 2Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.Simmer for 30 minutes.
Step 3Add noodles, and simmer for 10 more minutes.
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