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 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. 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. 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.