Ingredients Original recipe yields 10 servings Ingredient Checklist 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 cubes chicken bouillon ½ teaspoon dried marjoram ½ teaspoon ground black pepper 1 bay leaf 1 tablespoon dried parsley Directions Instructions Checklist Step 1 In a large stock pot, saute celery and onion in butter or margarine. 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.
