Chicken Noodle Soup

Originally in the 1994 cookbook


8 cups chicken broth
4 cups milk
2 tbsp cornstarch
1 cup cold water
1/2 tsp onion powder
2 cups macaroni noodles
1 frying chicken


  1. Put water and chicken in large pot and bring to boil.
  2. Let simmer on low until chicken falls off bones, or you can peel chicken from bones.
  3. De-bone chicken and save water.
  4. Mix cornstarch with water until smooth.
  5. Add remaining ingredients and chicken.
  6. Simmer on low until noodles are cooked.

Makes 8-10 servings.


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