Ingredients:

• 2-1/2 cups wide egg noodles;
• 1 tsp vegetable oil;
• 12 cups chicken broth;
• 1-1/2 tablespoons salt;
• 1 tsp poultry seasoning;
• 1 cup chopped celery;
• 1 cup chopped onion;
• 1/3 cup cornstarch;
• 1/4 cup water;
• 3 cups diced, cooked chicken meat

Method: Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.