16 c. water
1 (3 lb.) chicken
1 1/2 c. peeled, sliced carrots
1 1/2 c. chopped celery
1 1/2 c. chopped onion (or scallions)
12 bouillon cubes
1/2 tsp. marjoram leaves
1/2 tsp. pepper
1 bay leaf
1 (7 oz.) pkg. elbow macaroni
1 tbsp. chopped parsley

In a LARGE pot combine water, chicken, carrots, celery, onions, 1/2 bouillon, marjoram, pepper and bay leaf. Cover, bring to a boil and reduce heat. Simmer 1 to 1 1/2 hours or until chicken is tender. Remove chicken from pot, cool and remove meat from bones.

Cube chicken, skim fat from broth and return meat to broth along with remaining bouillon and parsley. Bring to a boil, add macaroni and cook 7 minutes, stirring occasionally. Leftovers may be refrigerated or frozen.