Chicken Noodle Soup

4 cups, chopped cooked chicken

1 cup chopped celery

1/4 c chopped carrots

1/4 cup chopped onion

1/4 cup butter

8 oz egg noodles

12 cups water

9 cubes chicken bouillon

1/2 tsp dried marjoram

1/2 tsp black pepper

1 bay leaf

1 tbsp dried parsley

In large stock pot, saute onion and celery with butter.

Add carrots, water, celery, bouillon, chicken and seasonings, cook until carrots are tender (about 30 minutes).

Add noodles and cook for an additional 10 minutes, until noodles are cooked through.

Serve hot.

But since I don't follow recipes well, mine is more like...

1 whole onion, chopped

1 1/2 cups chopped carrots

No celery

1 tbsp marjoram

1 tbsp bay leaves

6 extra large bouillon cubes

Anyway, I made it last night so we could have it for dinner tonight. Fresh soup is good but I think it's always better the next day when the flavors have had longer to mesh. Plus I'm thinking maybe I'll make some fresh bread to have with it, yum!