Ingredients
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2 ½ cups wide egg noodles
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1 teaspoon vegetable oil
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12 cups chicken broth
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1 ½ tablespoons salt
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1 teaspoon poultry seasoning
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1 cup chopped celery
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1 cup chopped onion
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⅓ cup cornstarch
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¼ cup water
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3 cups diced, cooked chicken meat
Directions
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Gather the ingredients.
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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.
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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.
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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.
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Serve hot and enjoy!
From the Editor
This is one of our most popular chicken noodle soup recipes of all time — learn more: I Tested Five Popular Chicken Noodle Soup Recipes and the Winner Was Pure Comfort.
Nutrition Facts (per serving)
147 | Calories |
4g | Fat |
11g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 147 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 5% |
Cholesterol 33mg | 11% |
Sodium 1664mg | 72% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 16g | 31% |
Vitamin C 1mg | 1% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 355mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.