Recipe for Chicken Noodle Soup


1 cup celery; chopped
1 cup onion; chopped
1/4 cup margarine
12 cups water
1 cup carrot; diced
3 tablespoon chicken bouillon
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
1 single (0.2 oz) bay leaf
6 oz egg noodles (medium)
4 cup chicken, cooked; diced
1 tablespoon parsley; chopped


In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally. About 4 quarts.

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