Ingredients

• 2.5 cups wide egg noodles
• 1 teaspoon vegetable oil
• 12 cups chicken broth
• 1.5 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 cup chopped celery
• 1 cup chopped onion
• 0.33 cups cornstarch
• 0.25 cups water
• 3 cups diced , cooked chicken meat

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

Nutrition per serving