GRANDMA'S CHICKEN NOODLE SOUP

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

• 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.