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Chicken Noodle Soup


  • 2 ½ cups wide egg noodles

  • 1 teaspoon vegetable oil

  • 12 cups chicken broth

  • 1 ½ tablespoons salt

  • 1 teaspoon poultry seasoning

  • 1 cup chopped celery

  • 1 cup chopped onion

  • 1 cup carrots

  • ⅓ cup cornstarch

  • ¼ cup water

  • 3 cups diced, cooked chicken meat


Instructions Checklist

  • Step 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.

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

  • Step 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, carrots and heat through.

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