4 c. diced cooked chicken or turkey
1 c. chopped celery
1 c. chopped onion
1/4 c. butter
9 c. water
1 c. diced carrots
8 tsp. instant chicken bouillon or 8 cubes chicken bouillon
1/2 tsp. marjoram leaves
1/4 - 1/2 tsp. pepper
1 bay leaf
4 oz. uncooked med. noodles
1 tbsp. chopped parsley

In Dutch oven, cook celery and onion in butter until tender; add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf. Bring to a boil.

Reduce heat; cover and simmer 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender. Refrigerate leftovers.