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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups wide egg noodles
2 teaspoons vegetable oil
24 cups chicken broth
3 tablespoons salt
2 teaspoons poultry seasoning

2 cups chopped celery
2 cups chopped onion
2/3 cup cornstarch
1/2 cup water
6 cups diced, cooked chicken meat
Directions:
Directions:
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.

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.

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.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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