Chicken Noodle Soup

Notes Once final heating occurs, add measured amount of noodles just prior to service.

2	oz.	Blended oil, canola and olive
1	lb.	Yellow onion, ¼" dice
1	lb.	Carrots, 1/8" round slices
2	lb.	Celery, ¼" dice
1	tsp.	Poultry seasoning
2	tsp.	Kosher salt
1½	tsp.	Ground black pepper
¼	c.	Chicken base, Minor's
1	gal.	Tap water
2	tbsp.	Corn starch
1	lb.	Roasted chicken, cut into ¼" dice
1	lb.	Pasta, gemelli, cooked
¼	c.	Herb'n Fresh herb mix, sub recipe

Heat heavy bottomed stockpot over medium high heat, add oil to heat.
Add onions, carrots, celery, poultry seasoning, salt and pepper.
Sauté until the vegetables are translucent and tender.
While mixture is cooking, add water, chicken base and cornstarch and blend well.
When vegetables are tender, add the liquid mixture to the stockpot.
Bring to a boil, reduce heat and simmer to 20 minutes
Taste, adjust seasonings if necessary.
Remove from the heat, add chicken.
Cool down in an ice bath.
Once cool, place in an airtight container and refrigerate.