Chicken Noodle Soup
- Number of Servings: 1
Ingredients
4 cups water 1 teaspoon vegetable oil 12 cups chicken broth 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 salt (optional) to taste
- 2-1/2 cups wide egg noodles
1. In a medium saucepan, bring water to a boil. Add noodles and oil, and boil 8 minutes. Drain and rinse under cool running water, then drain again.
2. In a large saucepan, bring broth, and poultry season to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.
3. In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.
4. Add noodles and chicken, and heat through. Add salt (optional) to taste.
Makes 8 servings.
2. In a large saucepan, bring broth, and poultry season to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.
3. In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.
4. Add noodles and chicken, and heat through. Add salt (optional) to taste.
Makes 8 servings.
Nutritional Info Amount Per Serving
- Calories: 217.6
- Total Fat: 2.9 g
- Cholesterol: 79.6 mg
- Sodium: 832.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.0 g
- Protein: 30.3 g
Member Reviews
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LIVELOVELAUGH-
LOVE LOVE LOVE this recipe. So easy to make. I did change a couple of things. I cooked a whole bag (12 oz) of wide egg noodles and I added about a dozen mini carrots finely chopped. I used low sodium chicken broth and instead of the step where you add the corn starch/water, put in crockpot. YUM! - 4/14/09