½ cup diced carrots
¼ cup diced celery
¼ cup chopped onion
1 tsp butter
6 cups chicken broth
1 ½  cups diced cooked chicken
1 tsp salt & pepper
½ tsp marjoram
½ tsp thyme
1 ¼ cup uncooked medium egg noodles
1 tsp parsley

In large pot, sauté carrot, celery, and onion in butter until tender. Add broth, chicken and seasonings. Bring to boil. Reduce heat. Add noodles and cook for 10 minutes or until tender. Add parsley.