Recipe: Creamette's Chicken Noodle Soup (1981)

CEAMETTE'S CHICKEN NOODLE SOUP

4 cups diced cooked chicken or turkey
1 cup chopped celery
1 cup chopped onion
1/4 cup margarine or butter
12 cups water
1 cup diced carrots
3 tablespoons Wyler's Chicken- Flavor Instant Bouillon or (9 Chicken-Flavor Bouillon Cubes)
1/2 teaspoon marjoram leaves
1/4 to 1/2 teaspoon pepper
1 bay leaf
1/2 (1-pound) package uncooked Creamette Egg Noodles
1 tablespoon chopped parsley

In large Dutch oven, cook celery and onion in margarine until tender.

Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes.

Remove bay leaf; add noodles and parsley. Cover and cook 10 minutes longer or until noodles are tender, stirring occasionally.

Refrigerate leftovers.

Makes about 4 quarts
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, The Creamette Company, Borden, Inc., 1981