• 2 1/2 cups wide egg noodles
• 4 cups water
• 1 tsp vegetable oil
• 12 cups chicken broth
• 1 1/2 Tbsp 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

1. In a medium saucepan, bring about 4 cups of water to a boil. Add noodles and oil, and boil 8 minutes. Drain. Rinse under cool running water. Drain again.
2. 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.
3. 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.

May add carrots, peas, or other vegetables as desired.

(jeskids)