Chicken Sauerkraut Noodle Soup

1In a large pot, add the chicken pieces, chicken stock (8 cups), chopped onion (1 large), minced garlic (3 cloves), diced carrots (2), sliced celery, dried thyme (1 teaspoon), dried marjoram (1 teaspoon), bay leaf (1), salt, and pepper.

2Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour.

3Remove the chicken pieces from the pot and set aside to cool. Once cool enough to handle, shred the chicken meat.

4Return the shredded chicken to the pot and add the drained sauerkraut (2 cups) and frozen corn (1 cup). Simmer for an additional 15 minutes.

5In a separate pot, cook the egg noodles (4 cups) according to package instructions. Drain and set aside.

6To serve, divide the cooked egg noodles (4 cups) among bowls and ladle the hot soup over the noodles. Enjoy!