Ingredients for 10 servings
¼ cup butter
¼ cup chopped carrots
¼ cup chopped onion
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 cup chopped celery
1 tablespoon dried parsley
4 cups chopped, cooked chicken meat
8 ounces egg noodles
9 cubes chicken bouillon
12 cups water
Directions
In a large stock pot, saute celery and onion in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.
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