Easy Chicken Noodle Soup

This is soooooo much better than the canned stuff and makes the entire house smell great!  It tastes delicious straight from the stove and even better the next day.

 

You will end up with leftovers.  For food storage, if you haven't already made the switch from plastic to glass containers, I cannot recommend it enough.  No more stains.  No more mystery white crusty stuff or warping.  I LOVE these Pyrex glass storage containers!

Chicken Noodle Soup (adapted from Corwynn's recipe) Printable Recipe

makes 12 servings

Ingredients:

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

Directions:

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.

*If two cans of regular chicken broth seem too salty for you, 
use one regular and one low-sodium.*

What are some of your favorite soups?

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