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Chicken Noodle Soup

Categories: Main Dishes

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After-school snacks in my mind should have a healthy slant and be a stop- gap measure to stave off hunger until dinner. Chicken Noodle Soup served with Veggie Scones work well in this time slot. The soup can be made earlier in the day and ready to ladle out as the doorbell rings announcing the ravenous crew.


  • 7 c. chicken broth
  • 2 c. chicken shredded and pre-cooked
  • 2 Tbsp. Clabber Girl Cornstarch
  • 1 c. carrots diced
  • 1 c. celery diced
  • 1 c. onion diced
  • 1/2 tsp. pepper to taste
  • 1 tsp. salt
  • 2 c. egg noodles cooked


In a large sauce pan or dutch oven, saute celery, carrots, green onions in butter until al dente. Add Clabber Girl Corn Starch and lower heat while stirring. The corn starch should mix with the butter and become slightly brown.

Add chicken, broth, salt and pepper, and simmer for 10 minutes. Add cooked noodles and serve hot. Yields 6 servings.