Step 1

Bring the water to a rolling boil in a large stock pot. Add the oil and egg noodles and cook them according to the directions on the package. Drain into cool water, and set aside.

Step 2

Add the chicken stock, salt, and poultry seasoning to a heavy pot and bring it up to a boil. Once it's boiling, add the chopped celery and onion. Cook them until softened, around 15 minutes.

Step 3

Place the cornstarch and water in a small dish, and stir until combined. Add the cornstarch slurry to the soup base, and stir it until it's slightly thickened.

Step 4

Add the chicken and noodles to the soup, and cook it under low heat until it's warmed, for 2-3 minutes.

Step 5

Ladle it into bowls and dig in!