Chicken Noodle Soup

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

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, carrots 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.