Chicken Noodle Soup | Sharon Raasch – Imperial, Neb.
16-oz. package thin egg noodles, uncooked
12 c. chicken broth
1 1/2 tbsp. salt
1 tsp. poultry seasoning
1 c. celery, chopped
1 c. onion, chopped
1 c. carrot, peeled and chopped
1/3 c. cornstarch
1/4 c. cold water
4 c. cooked chicken, diced
Cook noodles according to package directions; drain and set aside.
Meanwhile, combine broth, salt and poultry seasoning in a very large pot; bring to a boil over medium heat.
Stir in vegetables; reduce heat, cover and simmer for 15 minutes, or until vegetables are tender.
Combine cornstarch with cold water in a small bowl; gradually add to soup, stirring constantly until thickened.
Stir in chicken and noodles.
Heat through, about 5 to 10 minutes.
Support Local Journalism
Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User