Heat a cooking pot and pour-in the chicken stock, water, and vegetable oil. Bring to a boil.
Put-in the chicken and salt then simmer for 40 minutes or until the chicken is tender.
Add celery, onions, and carrots then simmer for 12 minutes
Put-in the wide egg noodles and cook for about 10 minutes.
Pour-in the cornstarch and water mixture then stir thoroughly (this will thicken the texture of the soup)
Sprinkle minced parsley on top.
Serve hot. Share and enjoy!