Grandma's Chicken Soup

Acquire the necessary ingredients for this dish.

Boil a substantial quantity of salted water in a large pot until it reaches a rolling boil. Add egg noodles and a small amount of oil to the water, then continue boiling until the noodles have become tender, approximately 8 minutes. Remove from heat, drain excess water, and rinse the noodles under a gentle flow of cool running water. Repeat this process to remove any remaining excess water.

Combine the chicken broth, a pinch of salt, and poultry seasoning in a large Dutch oven. Bring this mixture to a boil over high heat, stirring occasionally. Introduce diced celery and onion into the pot, then reduce the heat to a simmering level, cover the Dutch oven with a lid, and let it cook until the vegetables have softened, roughly 15 minutes.

In a small bowl, combine cornstarch and water to form a smooth mixture. Stir the cornstarch mixture until it is completely dissolved, then gradually incorporate it into the soup. Introduce the cooked egg noodles and shredded chicken to the pot, stirring gently until everything is well combined. Continue cooking for an additional 2-3 minutes, or until the soup has reached a suitable temperature.

Present the prepared dish hot and savor the flavors!