Ingredients
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¼ cup butter
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1 cup chopped celery
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¼ cup chopped onion
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12 cups water
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4 cups chopped, cooked chicken meat
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9 cubes chicken bouillon
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¼ cup chopped carrots
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1 tablespoon dried parsley
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½ teaspoon dried marjoram
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½ teaspoon ground black pepper
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1 bay leaf
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8 ounces egg noodles
Directions
- Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
- Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
- Stir in noodles and simmer until pasta is tender, about 10 more minutes.
- Season to taste. Enjoy!
