Chicken Noodle Soup

• 1 broiler/fryer chicken (2 to 3 pounds)
• 2-1/2 quarts water
• 1/2 medium onion, chopped
• 3 teaspoons salt
• 2 teaspoons chicken bouillon granules
• 1/8 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1-1/2 cups uncooked fine egg noodles
• 1 cup chopped celery
• 1 cup chopped carrots

1. In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf.
2. Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
3. Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

chicken, water, onion, salt, chicken bouillon granules, pepper, marjoram, thyme, bay leaf, egg noodles, celery, carrots

Taken from www.tasteofhome.com/recipes/chicken-noodle-soup/ (may not work)