This is very good, but I had to make some changes because my kids run from the sight of onions and celery. I cook a whole chicken in four cups of slightly salted water along with whole stalks of celery (leaves also), sliced onions, a little dried parsley, and sliced carrots. When the chicken is done, remove it from the pot and strain the broth to remove all of the cooked vegetables. Skim off as much of the fat as possible. Add enough water to the broth to measure six cups, pour it into a clean pot and bring it to a simmer, adding a bouillon cube if you wish. Add about 2 tsp. of salt and just a sprinkle of poultry seasoning. Taste before adding more. Stir in the cornstarch mixture, using 4 tbsp. of cornstarch. Cook for a few minutes until the cornstarch is clear and the broth is slightly thickened. Meanwhile, bone and cube the chicken. Add the dry noodles and two cups of chicken to the broth. Cover and cook about ten minutes until the noodles are tender then adjust the seasonings. The finished dish is a tasty, light-amber clear broth thick with noodles and chicken. So yummy with toasted garlic bread.
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This is very good, but I had to make some changes because my kids run from the sight of onions...