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GRANDMA'S CHICKEN NOODLE SOUP


Ingredients

45 m 12 servings 147 cals


  • 2 1/2 cups wide egg noodles

  • 1 teaspoon vegetable oil

  • 12 cups chicken broth

  • 1 1/2 tablespoons salt

  • 1 teaspoon poultry seasoning

  • 1 cup chopped celery

  • 1 cup chopped onion

  • 1/3 cup cornstarch

  • 1/4 cup water

  • 3 cups diced, cooked chicken meat

  • Add all ingredients to list

Directions


  • Prep 20 m

  • Cook 25 m

  • Ready In 45 m

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

  2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

  3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

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