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Chicken Noodle Soup

2 T. olive oil or chicken fat
1 onion, grated
2 carrots, grated
1 small zucchini, grated
8 cups chicken broth (low-salt commercial brand or homemade)
8-16 ounces egg noodles, amount depends on your family’s tastes
1 t. marjoram
1 t. dried parsley flakes
salt and pepper to taste
2-3 cooked chicken breasts, skin and bone removed, meat shredded or chopped into ½-inch chunks.

In large soup pot, heat oil or fat. Sauté onion until clear. Stir in carrots and zucchini and cook a few minutes more. Stir in broth. Bring to boil and stir in egg noodles. Simmer 15-20 minutes. Stir in marjoram, parsley, salt and pepper, and chicken meat. Simmer another 15 minutes.

These times are approximate. So remember to taste and adjust according to what you like.

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