Chicken Noodle Soup

Chicken Noodle Soup

I was raised on good old fashioned Campbell’s Chicken Noodle Soup. Everyone knows that homemade is much better. A great prescription for any malady. If you’re ailing or not try this fabulous recipe for what warms the body and soul.

INGREDIENTS

2 ½ Cups Wide Egg Noodles

1 Teaspoon Olive Oil

12 Cups Chicken Broth

2 Teaspoons Salt

1 Teaspoon Freshly Ground Black Pepper

1 Teaspoon Poultry Seasoning

1 Cup Chopped Celery

1 Cup Chopped Carrots

1 Cup Chopped Onion

1/3 Cup Cornstarch

¼ Cup Water

3 ½ Cups Diced Cooked Chicken

In a large stock pot bring salted water to a boil. Add the egg noodles and olive oil. Boil for 9 minutes until tender. When done cooking drain. In a large saucepan combine the broth, salt and poultry seasoning. Bring to a boil and stir in the celery, carrots and onions. Reduce the heat and cover. Simmer for 20 minutes. In a small bowl mix the cornstarch and water together until the cornstarch is completely dissolved. Gradually add to the soup. Stir constantly. Stir in the noodles and chicken. Cook for 10 minutes on a medium heat. Serve with salad and French bread. Serves 10