Ingredients
1 broiler/fryer chicken (2 to 3 pounds)2-1/2 quarts water1/2 medium onion, chopped3 teaspoons salt2 teaspoons chicken bouillon granules1/8 teaspoon pepper1/4 teaspoon dried marjoram1/4 teaspoon dried thyme1 bay leaf1-1/2 cups uncooked fine egg noodles1 cup chopped celery1 cup chopped carrots
Preparation
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.
Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.
