Ingredients:

• 1 cup chopped celery
• 1 cup chopped onion
• 1/4 cup butter
• 1/8 tsp garlic
• 12 cups water
• 1 cup diced carrot
• 3 tbl chicken bouillon
• 1/2 tsp marjoram leaves
• 1/4 tsp pepper
• 1 bay leaf
• 6 oz medium egg noodles
• 4 cups diced chicken
• 1 tbl chopped parsley
• 1/2 – 1 jar diced pimento
• 1/4 cup cornstarch if thickening is preferred

Ingredients:

1. In a large Dutch oven, sauté all vegetables in butter until tender
2. Add remaining ingredients except noodles, parsley and pimentos
3. Bring to a boil, reduce heat and simmer covered for 30 minutes
4. Remove bay leaf, add noodles, parsley and pimentos
5. Cook 10 minutes longer or until noodles are tender, stirring occasionally

Source: Charlotte Gilchrest