Chicken Noodle Soup

Here's another recipe from www.sparkrecipes.com. I've been digging the soups lately...they make me feel all warm and fuzzy inside. I didn't use any onion in this (I didn't have any) and you could probably, in fact I suggest it, cut the salt in half. Other than that, it was pretty good. Got the seal of approval from Mr. Soup Afficianado aka my fiance, so you know it's good.

Chicken Noodle Soup

Serves: 8

INGREDIENTS

2-1/2 cups wide egg noodles
4 cups water
1 teaspoon vegetable oil
12 cups chicken broth
1-1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

DIRECTIONS
1. In a medium saucepan, bring water to a boil. Add noodles and oil, and boil 8 minutes. Drain and rinse under cool running water, then drain again.
2. In a large saucepan, bring broth, salt, and poultry seasoning to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.
3. In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.
4. Add noodles and chicken, and heat through.

NUTRITION INFO (per 1-cup serving)
Calories: 327.1
Fat: 6.5 g
Carbohydrates: 18.4 g
Protein: 45.9 g