Easy Chicken Noodle Soup

Chicken Noodle Soup (adapted from Corwynn's recipe)

makes 12 servings


2 1/2 cups egg noodles

1 teaspoon vegetable oil

2 (49 oz.) cans of chicken broth

1 teaspoon of poultry seasoning

1 cup each - celery, onion and carrots (chopped)

1/3 cup cornstarch

1/4 cup water

3 cups chicken (chopped) - cooked with whatever seasonings you fancy


1) Add oil and a little salt to a large pot of water.  Bring to a boil and then add noodles, cooking for 8 minutes.  Drain and set aside.

2) In a large pot, add broth and poultry seasoning.  Bring to a boil and then stir in the celery, onion and carrots.  Reduce heat and cover, letting the mixture simmer for 15 minutes.

3) In a small cup, mix cornstarch and water together, stirring until completely dissolved.  Gradually add to the soup mixture, stirring constantly, until well mixed. 

4) Stir in chicken and noodles and let continue to simmer for 15 minutes, before serving.