Chicken Noodle Soup 4 Cups Chicken - Cooked and Diced 1 Cup Celery - Chopped 1 Cup Onion - Chopped 1/4 Cup Margarine 12 Cups Water 1 Cup Carrot - Diced 3 T Chicken Bouillon 1/2 t Marjoram Leaves 1/4 t Pepper 1 Bay Leaf 1 T Parsley 6 Ounces Egg Noodles 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. Makes 4 Quarts