2 1/2 cups wide egg noodles
1 tsp olive oil
12 cups chicken broth (3 cartons)
3/4 tsp salt
1 tsp poultry seasoning
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken (I used a rotisserie chicken)
Bring a large pot of lightly salted water to a boil. Add egg noodles and olive oil, and boil until tender. Drain, rinse under cool running water.
In a large pot (5 qt size), combine broth, salt and poultry seasoning. Bring to a boil then stir in onion, celery and carrots. Reduce heat, cover and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is dissolved. Gradually add to the soup, stirring constantly until slightly thickened. Stir in chicken and heat through.
To serve, spoon a serving of noodles into each bowl and then add the soup.
*I don't like to add the noodles to the soup while cooking because if I have leftovers the noodles will soak up the extra broth, so I just cook them separately.