Chicken Noodle Soup

Contributed by darleneh


  • 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


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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