Chicken Noodle Soup

Well it finally snowed here in Utah and what better way to celebrate then a nice bowl of Chicken Noodle Soup? Watching "The Help" at the same time. best movie ever- seriously. Anyways this recipe was quite simple. Most recipes call for a 3-5 lbs chicken but I didn't have that so I used 2 boneless, skinless chicken breats. If you don't have marjoram you can replace it with some oregano (they are cousins...at least that's what mama B tells me.) Enjoy the recipe!!

• 
  Ingredients
• 2 chicken breasts
• 2 1/2 quarts water
• 2 teaspoons salt
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/8 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups uncooked whole wheat macaroni elbow noodles

1. In a large soup kettle, place chicken and all ingredients except noodles. 
2. Cover and bring to a boil; skim broth. 
3. Reduce heat; cover and simmer 30min. or until chicken is tender. 
4. Remove chicken from broth; allow to cool. 
5. Cut chicken breasts into chunks. 
6. Skim fat from broth; bring to a boil. 
7. Add noodles; cook until noodles are done. 
8. Return chicken to kettle; adjust seasonings to taste. 
9. Remove bay leaf before serving.

Oh and I know that macaroni noodles arn't the "norm" for chicken noodle soup but that's what I personally like. You can do whatever kind you like :)

-Christy