four cups white chicken meat cut into bite size pieces...
two stalks chopped celery
two tablespoons minced garlic
twelve cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
one bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt
three large chopped carrots
one tablespoon dried minced onion
1/4 cup butter
two bullion cubes
1 bag egg noodles
How to make it :
In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay
leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer
