Ingredients 4 cups chopped, cooked chicken meat1 cup chopped celery 1/4 cup chopped carrots 1/4 cup chopped onion 1/4 cup butter 8 ounces egg noodles 12 cups water 9 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/2 teaspoon ground black pepper 1 bay leaf 1 tablespoon dried parsley Directions In a large stock pot, saute celery and onion in butter or margarine. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes. Add noodles, and simmer for 10 more minutes.