Chicken Noodle Soup

Ingredients
2 ½ cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 ½ tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1 cup carrots
⅓ cup cornstarch
¼ cup water
3 cups diced, cooked chicken meat
Directions
Instructions Checklist
Step 1 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.
Step 2 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.
Step 3 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, carrots and heat through.