Chicken noodle soup

Bereiding

1 cup celery; chopped 1 cup onion; chopped 1/4 cup margarine 12 cups water 1 cup carrot; diced 3 eetlepel(s) chicken bouillon 1/2 theelepel(s) marjoram leaves 1/4 theelepel(s) pepper 1 single (

0.2 ounce) bay leaf 6 ounce egg noodles (medium) 4 cup chicken, cooked; diced 1 eetlepel(s) parsley; chopped In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally. About 4 quarts.