Chicken Soup - cooking recipe

Ingredients

4 c. diced cooked chicken
1 c. chopped celery
1 c. chopped onion
1/4 c. butter or margarine
9 c. water
1 c. diced carrots
8 tsp. instant chicken bouillon (or 8 cubes)
1/2 tsp. crushed marjoram leaves
1/4 to 1/2 tsp. pepper
1 bay leaf
4 oz. egg noodles
1 Tbsp. chopped parsley

Preparation

In large kettle, cook celery and onion in butter until tender; add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf. Bring to boil. Reduce heat; cover and simmer 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer. Serve.