Ingredients
12
12 servings
- •2.5 cups wide egg noodles
- •1 teaspoon vegetable oil
- •12 cups chicken broth
- •1.5 tablespoons salt
- •1 teaspoon poultry seasoning
- •1 cup chopped celery
- •1 cup chopped onion
- •0.33333334326744 cup cornstarch
- •0.25 cup water
- •3 cups diced, cooked chicken meat
Instructions
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
- Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
- Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
Nutritional Facts
Per 12 servings
- Calories: 147
- Carbohydrate: 11g
- Fat: 4g
- Fiber: 1g
- Protein: 16g
- Sugar: 2g
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