Chicken Noodle Soup

2 tbs butter
3 medium yellow onions
4 carrots
4 celery stalks
2 large garlic cloves
1 tsp marjoram
2 bay leaves
6 boneless skinless chicken thighs
12 oz yolkless egg noodles
1/8 cup chopped parsley (a few fingers full)
**salt to taste **

chop up onions, carrots, and celery, then Sautee them in 2 tbs butter, add 2 large smashed garlic cloves after abt 5 mn, add 1 tsp marjoram, when veggies start getting soft add 2 bay leaves, and 2 quarts chicken stock, bring to a near boil then add the chicken, bring to a boil and reduce heat, after about 20mn chicken should be done, remove it (also remove the 2 bay leaves), add noodles, boil and reduce heat again, while noodles are cooking shred the chicken with a fork, and return it to the pot, add a few fingers of parsley and stir, when noodles are done the soup is done. taste the soup, if it needs salt, add salt.