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Chicken Noodle Soup

1 c Celery; chopped
1 c Onion; chopped
1/4 c Margarine
12 c Water
1 c Carrot; diced
3 tb Chicken bouillon
1/2 ts Marjoram leaves
1/4 ts Pepper
1 Bay leaf
6 oz Egg noodles (medium)
4 c Chicken, cooked; diced
1 tb Parsley; chopped


In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally. About 4 quarts.



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