Chicken Noodle Soup - cooking recipe

Ingredients

4 c. cooked chicken, diced
1 c. chopped celery
1 c. chopped onion
1/4 c. butter or margarine
12 c. water
1 c. diced carrot
3 Tbsp. chicken flavored instant bouillon
1/2 tsp. marjoram leaves
1/4 to 1/2 tsp. pepper
1 bay leaf
1/2 (12 oz.) pkg. wide egg noodles
1 Tbsp. chopped parsley

Preparation

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