Hands Down The Best Homemade Chicken Noodle Soup-Carly

This is a combination between my mom's chicken noodle soup and a recipe I found on Allrecipes. This is the best homemade chicken noodle soup that I've ever had! When Matt sat down to eat it he told me it was really good after the first bite! That means a lot coming from Matt because he hates it when I make soup for dinner, especially chicken noodle soup!

Ingredients: 

16 oz Grandma's Egg Noodles (found in the freezer section) You MUST use these noodles because they are so good! 

1 fully cooked rotisserie chicken 

12 cups of chicken broth

1 tsp poultry seasoning (don't skip this one either)

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1/3 cup corn starch

1/4 cup water

salt and pepper to taste

Directions:

1.Thaw the Grandma Egg Noodles according to directions on package, or place in refrigerator in the morning. Cook noodles according to package directions, drain in cool running water and separate noodles. Set aside. 

2. In a large saucepan, combine broth, poultry seasoning and the entire rotisserie chicken, be sure to add all the drippings. Bring to a boil. Stir in celery, carrots and onion. Reduce heat, cover, and simmer 15 minutes. 

3. Remove the rotisserie chicken. Remove the skin and cut into small bite size pieces. Add it back into the broth.
4. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and heat through.

5. Add salt and pepper