Chicken Noodle Soup

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

1. Place chicken, skin side down, in preheated through quart saucepan.
2. Brown over medium heat long enough to render out some chicken fat.
3. Remove chicken.
4. Reduce heat to low.
5. Add onion and stir briefly (1 to 2 minutes).
6. Do not brown.
7. Return chicken to pan and add remaining ingredients except noodles.
8. Bring to boil; reduce heat to low.
9. Simmer and cook 30 minutes, until chicken is tender.
10. Remove chicken.
11. Cool.
12. Discard skin and bones.
13. Dice chicken and return to pan.
14. Soup can be refrigerated for future use at this time.
15. Just before serving, return soup to boil; add noodles and cook 8 minutes.

chicken, onion, water, condensed chicken broth, celery, marjoram, thyme, salt, black pepper, medium width egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168225 (may not work)