In a large stock pot, melt the butter.
Saute celery, onion, and broccoli in the butter.
Add carrots and blanched asparagus (boil for 3 minutes, then dunk in ice water).
Add chicken, water, bouillon, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.