Ingredients
1/2 cup finely chopped carrot1/4 cup finely chopped celery1/4 cup finely chopped onion1 teaspoon butter6 cups chicken broth1-1/2 cups cubed cooked chicken1 teaspoon salt1/2 teaspoon dried marjoram1/2 teaspoon dried thyme1/8 teaspoon pepper1-1/4 cups uncooked medium egg noodles1 tablespoon minced fresh parsley
Preparation
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
