4 c. cooked chicken, diced
1 c. chopped celery
1 c. chopped onion
1/4 c. butter
12 c. water
1 c. diced carrots
3 tbsp. chicken flavor instant bouillon
1/2 tsp. marjoram leaves
1/4 to 1/2 tsp. pepper
1 bay leaf
Med. egg noodles (6 oz.)
1 tbsp. chopped parsley

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