Chicken Noodle Soup


Original recipe makes 12 servings

•       2 1/2 cups ARMBRUSTER Thin soup noodles

•       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



1.    Bring a large pot of lightly salted water to a boil. Add ARMBRUSTER Thin soup noodles and oil, and boil for 4 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 ARMBRUSTER Thin soup noodles and chicken, and heat through.

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