Chicken Noodle Soup

• 2-1/2 cups wide egg noodles
  
  
• 4 cups water
  
  
• 1 teaspoon vegetable oil
  
  
• 12 cups chicken broth
  
  
• 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
  
  
• salt (optional) to taste
  
  

1. In a medium saucepan, bring water to a boil. Add noodles and oil, and boil 8 minutes. Drain and rinse under cool running water, then drain again.



2. In a large saucepan, bring broth, and poultry season to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.



3. In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.



4. Add noodles and chicken, and heat through. Add salt (optional) to taste.



Makes 8 servings.