4 cups chopped cooked chicken
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter or margarine
8 ounces of egg noodles
12 cups of water
9 chicken bouillon cubes
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 Tbsp dried parsley

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.