Chicken Noodle Soup

• 3/4 lb. chicken breast half with skin
• 1/4 c. finely chopped shallots
• 4 c. water
• 10 1/2 oz. can condensed chicken broth, reconstituted or 2 1/2 c. ready to serve
• 1/2 c. finely diced celery
• 1 1/4 tsp. salt
• 1/8 tsp. marjoram
• 1/8 tsp. thyme
• pinch of black pepper
• 3 oz. medium width egg noodles

1. Brown chicken, skin side down, in 3-quart pan about 5 minutes. Remove chicken.
2. Reduce heat to low.
3. Add shallots and stir 1 or 2 minutes.
4. Return chicken to pan and add remaining ingredients except noodles.
5. Bring to a boil.
6. Reduce heat to low and simmer 30 minutes or until chicken is tender.
7. Remove chicken.
8. Cool. Discard bones and skin.
9. Dice chicken and return to pan.
10. Just before serving, return soup to a boil.
11. Add noodles and cook for required time (about 8 minutes).
12. Yields about 6 1/2 cups.

chicken breast half with skin, shallots, water, chicken broth, celery, salt, marjoram, thyme, black pepper, medium width egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753610 (may not work)