Arlene’s Chicken Noodle Soup
Ingredients
- 4 cups cooked chicken, diced
- 1 cup celery, chopped
- 1 cup onion, diced
- 1/4 cup butter or margarine
- 12 cups water
- 1 cup carrots, diced
- 3 Tbs. instant chicken bouillon
- 1/2 tsp. marjoram leaves
- 1/2 tsp. salt
- 1/2 tsp. cracked black pepper
- 2 bay leaves bay leaves
- 1/2 package wide noodles (12 oz package) Use 1/4 of the package for freezing
- 1 tsp. chopped parsley
Instructions
- Heat butter in a large dutch oven. Sauté celery and onion in butter until tender.
- Add in chicken, herbs (not bay leaves), salt and pepper. Sauté an additional 5 minutes.
- Add remaining ingredients except noodles and parsley. Bring to a boil.
- Reduce heat, cover and allow to simmer for 30 minutes.
- Remove bay leaf.
- Add noodles and parsley. Cook approximately 10 minutes until noodles are al-dente.
