Ingredients Original recipe yields 12 servings Ingredient Checklist 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 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 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, and heat through.