Chicken Noodle Soup

Yesterday, Davis felt like he was coming down with a cold. I made something for dinner the other night that turned out pretty bad, so I felt like I had to redeem myself. I thought homemade Chicken Noodle Soup would help him feel better and help him forget about the terrible supper from a couple of nights ago.

Chicken Noodle Soup (via Delightfully Southern cookbook by Lucy M. Clark)

- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 cup margarine
- 12 cups water
- 1 cup diced carrots
- 3 tablespoons chicken bouillon
- 1/2 teaspoon marjoram leaves (ground)
- 1/2 teaspoon pepper
- 1 bay leaf
- 4 cups diced cooked chicken (I used chicken breasts boiled in water with salt and pepper)
- 1 (5 oz) package wide egg noodles (I couldn't find a 5 oz and it was too much trouble to measure out so I used an 8 oz package)
- 1 tablespoon chopped parsley

In a large Dutch oven, cook celery and onion in margarine until tender.

Add remained ingredients except chicken, noodles, and parsley. Bring to a boil, reduce heat and simmer 25 minutes. Remove bay leaf. Add wide egg noodles, chicken, and parsley. Return to a boil and cook 10 to 15 minutes or until noodles are tender, stirring occasionally. Makes 4 quarts.

I would just like to thank my sous chefs. They were such a big help in the kitchen. They were very good at cleaning up anything that might have fallen on the floor.

Davis is feeling much better today, and I would like to think it was the soup that helped!