Chicken Noodle Soup

This cool, cloudy, rainy weather we've had lately has me craving comfort foods. So I made a pot of this yummy Chicken Noodle Soup. I made it fairly thick because my husband doesn't really like "soupy" soups all that well.

4 cups chopped, cooked chicken meat

1 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped carrots

1/4 cup margarine

12 ounces egg noodles

10 cups water

8 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 bay leaf

1 tablespoon dried parsley

1. In a large stock pot, suate celery and onion in margarine.

2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, salt, bay leaf, and parsley. Simmer for 30 minutes.

3. Add noodles, and simmer for 10 more minutes.

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