| Prep time: | 35 Min |
| Cook time: | 1 Hr 30 Min |
| Ready in: | 2 Hrs 5 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 1 (2 to 3 pound) stewing chicken
* 2 1/2 quarts water
* 3 teaspoons salt
* 2 teaspoons chicken bouillon granules
* 1/2 medium onion, chopped
* 1/8 teaspoon pepper
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried thyme
* 1 bay leaf
* 1 cup diced carrots
* 1 cup diced celery
* 1 1/2 cups uncooked fine noodles
DIRECTIONS
* In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
