Chicken Noodle Soup
1 Box of Orzo or 3 Cups of Egg Noodles
1 Teaspoon Vegetable Oil
12 Cups Chicken Broth
1 ½ Tablespoons Kosher Salt
1 Teaspoon Poultry Seasoning
1 Cup Diced Celery
1 Cup Chopped Onion
⅓ Cup Cornstarch
¼ Cup Water
5 Cups Diced, Cooked Chicken Meat
Step 1 Bring a large stew pot of lightly salted water to a boil. Add pasta 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 and onion. Reduce heat, cover, and simmer 15 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. Serve with crackers or cornbread. Serves 12