2 1/2 c wide egg noodles
1 tsp vegetable oil
12 c chicken broth
1 1/2 Tbs salt
1 tsp poultry seasoning
1 c chopped celery
1 c chopped onion
1/3 c cornstarch
1/4 c water
3 c diced, cooked chicken meat

Boil noodles 8 min and cool under cold water.

Combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

Mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

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