Chicken Noodle Soup

A friend of mine brought this soup to me when I was sick and it was just what I needed. I'm not sure how she knew I'd been craving homemade chicken noodle soup, but she did and it came at just the right time. It was so delicious I had to ask for the recipe. Here it is for you to enjoy!

Ingredients:

2 1/2 cups wide egg noodles
1 tsp olive oil
12 cups chicken broth (3 cartons)
3/4 tsp salt
1 tsp poultry seasoning
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken (I used a rotisserie chicken)

Directions:

Bring a large pot of lightly salted water to a boil. Add egg noodles and olive oil, and boil until tender. Drain, rinse under cool running water.

In a large pot (5 qt size), combine broth, salt and poultry seasoning. Bring to a boil then stir in onion, celery and carrots. Reduce heat, cover and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is dissolved. Gradually add to the soup, stirring constantly until slightly thickened. Stir in chicken and heat through.

To serve, spoon a serving of noodles into each bowl and then add the soup.

*I don't like to add the noodles to the soup while cooking because if I have leftovers the noodles will soak up the extra broth, so I just cook them separately.


serves 12