Chicken Noodle Soup

Ingredients

2 1/2 cups Egg Noodles
1 teaspoon Vegetable Oil
12 cups Chicken Broth
1 1/2 tablespoons Salt
1 teaspoon Poultry Seasoning
1 cup Celery (chopped)
1 cup Onion (chopped)
3 Carrots (diced) (optional)
1 cup Peas (optional)
1/3 cup Cornstarch
1/4 cup Water
3 cups Chicken (cooked & diced)


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, peas, carrots 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.

Yield: 12 servings