Prep time: 20 minutes
Total time: 50 minutes
Yield: 8 servings
- 1 1/4 cup sliced carrots
- 1 1/4 cup sliced celery
- 1 1/4 cup chopped onion
- 12 cups chicken broth or stock
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1/4 cup cold water
- 3 cups diced, cooked chicken
- 1 1/2 cups wide egg noodles
- Pour broth in large stock pot, add salt and poultry seasoning and bring to a boil
- Stir in carrots, celery, and onion. Reduce to a simmer, cover and cook for 20 minutes
- Mix cornstarch in cold water until completely dissolved. Add, a little at a time, to the soup, stirring constantly (do not just dump it in at once — you’ll end up with pieces of congealed rubber-like things in your soup — I know this through experience)
- Add chicken and heat through
- Cook noodles in a large pot of water — undercook them by a minute or two, and add to the soup.
This makes a very large pot of soup. There will plenty for my family tonight, leftovers for the boys’ lunches tomorrow and even enough to share. I’ve made it a habit to always give away some soup when I make it myself. It just seems right. Sometimes, I give it to my mom. Sometimes I’ll give it to the crossing guard at the boys’ school. I think the crossing guard will be getting some today as a thanks for standing out in this cold.
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