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