Saute ¼ cup of celery & ¼ cup of onion in your stock pot. Add cooked & chopped chicken, 12 cups of water, 10 chicken bouillon cubes, chopped carrots, bay leaf, parsley, pepper and salt, and her secret ingredient, a large pinch of dried marjoram. Simmer stock for 30 minutes before adding 8 oz of egg noodles.