Chicken Noodle Soup

By Rachel-2

Ingredients

• 1 broiler/fryer chicken (3 to 3 1/2 pounds)
• 2 1/2 quarts water
• 1 cup diced carrots
• 1 cup diced celery
• 1 tablespoon salt
• 2 chicken bouillon cubes
• 1/4 cup chopped onion
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 bay leaf
• 1 1/2 cups uncooked fine noodles

Preparation

Step 1

In a large saucepan, place all ingredients except noodles. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken; dice. Skim fat from broth; bring to a boil. Ad noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.