Ingredients
  • 4 cups chopped, cooked chicken meat (I bought a rotisserie chicken and cut bite size pieces)
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 1 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
Instructions
  1. In a large stock pot, saute celery and onion in butter or margarine.
  2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.
  3. Simmer for 30 minutes.
  4. Add noodles, and simmer for 10 more minutes.
  5. Note: You can even add more veggies than indicated above.
Recipe by Mom on the Make at http://momonthemake.com/homemade-chicken-noodle-soup/