4 c. chopped, cooked chicken1 c. chopped celery
1/4 c. chopped carrots
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
2 boxes (32oz) Swanson chicken broth
3-4 c. water
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley (I prefer fresh)
1. In a large stock pot, saute celery and onion in butter.
2. Add chicken, carrots, broth, water, marjoram, pepper, bay leaf and parsley. Simmer 30 minutes.
3. Add noodles and simmer 10 more minutes.
2 comments:
Very yummy soup! The perfect meal for our family. They loved it. Thanks Jenna!
i didn't make this, but i ate it a LOVED it!
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