Grandma's Chicken Noodle Soup

Ingredients

• • 2 1/2 cups wide egg noodles
• • 1 teaspoon vegetable oil
• • 4 cups chicken broth (handwritten notes: 4c broth + 4c water)
• • salt to taste
• • 1 teaspoon poultry seasoning
• • 1 cup chopped celery
• • 1 cup chopped onion
• • 1/3 cup cornstarch
• • 1/4 cup water (for cornstarch slurry)
• • 3 cups diced cooked chicken meat (handwritten note: 3-4 chicken breast diced)
• • 1/2 cup carrots, chopped (handwritten: 1/2 carrots chopped)
• • pepper to taste

Instructions

1. 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. 2 In a large saucepan or Dutch oven, combine broth, (handwritten: additional water as noted), salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. 3 In a small bowl, mix cornstarch and 1/4 cup water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly.
4. 4 Stir in noodles and chicken, and heat through.
5. 5 Handwritten note: Cook chicken in broth; add veggies, water, spice; simmer 5 minutes and boil. Add noodles.

Notes

Original recipe yield: 12 servings. Handwritten adjustments: use Amish noodles (1/2 bag), combine 4 cups broth + 4 cups water, add 1/2 cup chopped carrots, 3-4 diced chicken breasts, salt and pepper to taste. If desired, use smoked chicken for more flavor.