Chicken Noodle Soup - cooking recipe

Ingredients

3/4 lb. chicken breast half with skin
1/4 c. finely chopped shallots
4 c. water
10 1/2 oz. can condensed chicken broth, reconstituted or 2 1/2 c. ready to serve
1/2 c. finely diced celery
1 1/4 tsp. salt
1/8 tsp. marjoram
1/8 tsp. thyme
pinch of black pepper
3 oz. medium width egg noodles

Preparation

Brown chicken, skin side down, in 3-quart pan about 5 minutes. Remove chicken.
Reduce heat to low.
Add shallots and stir 1 or 2 minutes.
Return chicken to pan and add remaining ingredients except noodles.
Bring to a boil.
Reduce heat to low and simmer 30 minutes or until chicken is tender.
Remove chicken.
Cool. Discard bones and skin.
Dice chicken and return to pan.
Just before serving, return soup to a boil.
Add noodles and cook for required time (about 8 minutes).
Yields about 6 1/2 cups.