Grandma's Chicken Noodle Soup

"This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!"

INGREDIENTS

• 2 1/2 cups wide egg 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

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.

Chicken Noodle Soup

"This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for."

INGREDIENTS

• 4 cups chopped, cooked chicken meat

• 1 cup chopped celery

• 1/4 cup chopped carrots

• 1/4 cup chopped onion

• 1/4 cup butter

• 8 ounces egg noodles

• 12 cups water

• 9 cubes chicken bouillon

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon ground black pepper

• 1 bay leaf

• 1 tablespoon dried parsley

DIRECTIONS

1. In a large stock pot, saute celery and onion in butter or margarine.

2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.

3. Add noodles, and simmer for 10 more minutes.

Chicken Noodle Soup For The Crockpot

A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.

INGREDIENTS:

• 2 1/2 to 3 1/2 pounds chicken pieces
• 4 cups water

• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped

• 1 carrot, chopped
• 2 stalks celery, chopped

• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil

• 1 bay leaf
• 6 ounces noodles

PREPARATION:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.

Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.