Ingredients
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10
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Original recipe yields 10 servings
Ingredient Checklist
4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ 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
Directions
Step 1
In a large stock pot, saute celery and onion in butter or margarine.
Step 2
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Step 3
Add noodles, and simmer for 10 more minutes.