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.