10-21-2009, 05:35 PM
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MilitarySOS Jewel
  Join Date: Jan 2008
Location: Savannah/HAAF
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Chicken Noodle Soup
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil * 12 cups chicken broth * 1 bay leaf * 1 teaspoon poultry seasoning * 1 cup chopped celery * 1 cup chopped onion * 1/3 cup cornstarch * 1/4 cup water * 3 cups diced, cooked chicken meat * salt and pepper to taste Instead of doing the cornstarch and water, I just added a couple of teaspoons of potato flakes to the broth before adding the noodles and chicken. I seasoned 3 boneless breasts with rotisserie seasoning, cracked black pepper, and salt and roasted at 375 for about 20 minutes or until done. Then shredded it when it was cooled. I also let my broth simmer for about thirty minutes before adding the chicken and noodles. Be careful when adding salt. The broth will be already loaded with sodium. You can also use reduced sodium broth! DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. 2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. 3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. 4. Make sure to remove the bay leaf before serving! 
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