2 1/2 cups wide egg noodles
4 cups water
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
In a medium saucepan, bring about water to a boil. Add noodles and oil, and boil 8 minutes. Drain. Rinse under cool running water. Drain again. In a large saucepan or Dutch oven, bring broth, salt, and poultry season 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. Add noodles and chicken, and heat through.
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