Bring a large pot of lightly salted water to boil. Add egg noodles and oil and cook for about 8 minutes or until tender. Drain.

In a large saucepan or dutch oven combine broth and salt. Bring to a boil. Stir in celery and onion, reduce heat and simmer for 15 minutes.

In a small bowl mix cornstarch and water until the cornstarch is completely dissolved. Gradually add the mixture to the soup, stirring constantly. Stir in chicken and noodles and heat through.