Diva Tasting: Chicken Noodle Soup…

Nana’s Chicken Noodle Soup


3 Cups Wide Egg Noodles

1 Teaspoon Vegetable Oil

12 Cups Chicken Broth

2 Tablespoons Sea Salt

1 Teaspoon Poultry Seasoning

1 Cup Diced Celery

1 Small Bag Baby Carrots

1 Cup Chopped Onion

Cup Cornstarch

¼ Cup Water

5 Cups Diced, Cooked Chicken Meat


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 30 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, and heat through. Simmer an additional 30 minutes. Add more chicken broth if needed. Serve with oyster crackers and dessert. 12 Servings


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