Title: Chicken Noodle Soup
Categories: Soups
Yield: 4 Quarts

1 c Celery; chopped
1 c Onion; chopped
1/4 c Margarine
12 c Water
1 c Carrot; diced
3 tb Chicken bouillon
1/2 ts Marjoram leaves
1/4 ts Pepper
1 Bay leaf
6 oz Egg noodles (medium)
4 c Chicken, cooked; diced
1 tb Parsley; chopped

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 min. Remove bay leaf; add noodles and parsley.
Cook 10 min longer or until noodles are tender, stirring occasionally.
About 4 quarts. Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 21:32:20 -0600

From: Blackhawk