Chicken Noodle Soup


Submitted By: Kathy Brooks

Ingredients

  • 4 cups cooked chicken, diced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • ¼-½ teaspoon marjoram leaves
  • 1 tablespoon chopped
  • parsley
  • 2 bay leaves
  • 1 cup onion
  • ½ cup butter
  • 8-10 cups of chicken broth
  • 1 chicken bouillon cube
  • Salt and pepper to taste
  • 1 (12 ounce) package egg noodles

    • Instructions


    Cook celery and onion until tender. Mix all ingredients except noodles and parsley in a large pot. Bring to boil, reduce heat, and simmer 30 minutes. Remove bay leaves. Add noodles and parsley. Cook an additional 10-15 minutes until noodles are tender. If needed, additional water may be added. Substitute rice for noodles if chicken and rice are preferred.