Ingredients:
3 cups cooked chicken, diced
2-½ cups wide egg noodle
¼ cup water
12 cups chicken broth
1 tsp. vegetable oil
1 cup chopped celery
1 cup chopped onion
1 tsp. vegetable oil
1/3-cup cornstarch
1 tsp. poultry seasoning
1 ½ tbsp. salt
Directions:
To begin, bring a large pot of salted water to a boil and then add the noodles and vegetable oil, cooking for 8-10 minutes.
In a small bowl, mix together the water and cornstarch until combined completely and then set aside.
Drain the pasta, and then toss it thoroughly under cold water until the pasta is cooled.
Combine the broth, poultry seasoning, and salt in a large saucepan over medium-high heat, bringing the brother to a boil.
Mix in the celery and onion, then cover and reduce the heat to a simmer. Allow the celery and onion to cook for 15 minutes, and then add in the cornstarch and water mixture making sure to stir constantly.
Mix in the chicken and noodles, then distribute to a bowl.
Serve hot and ENJOY!
