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.
Description:
"From Allrecipes.com"
Notes: NOTES : Less salt is needed from reviews
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.
Description:
"From Allrecipes.com"
Notes: NOTES : Less salt is needed from reviews
