Grandma's Chicken noodle soup

Ingredients

• Chicken

  Chunk, in Water - Kroger

  3 cup or 852g

• Onions

  Raw

  1 large or 150g

• Leeks

  (bulb and lower leaf-portion), raw

  100g

• Pepper

  Spices, black

  1 tsp or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Egg Noodles

  Wide - Kroger

  2 ½ cup dry or 112g

• Garlic

  Raw

  300g

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  ⅓ cup cut or 50g

• Carrots

  Raw

  1 cup chopped or 128g

• Chicken broth

  Soup, canned, ready-to-serve

  12 cup or 2.88kg

• Water

  Plain, clean water

  ¼ cup or 59g

• Poultry seasoning

  Spices

  100g

• Salt

  Table

  1 ½ tbsp or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Chop up the onion, carrots, and leek.
2. 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.
3. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in carrots and onion. Reduce heat, cover, and simmer 15 minutes.
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 chicken, and heat through.
5. Season soup with salt and pepper to taste. Ladle into bowls, sprinkle with chopped parsley, and serve.

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