Add olive oil to a large stock pot.

Chop onions, minced garlic, and celery (including leaves), then place them in the pot.

Turn the heat to medium-high and begin to simmer.

Add chicken and all the spices to the pot.

Simmer for a minute, then add water.

Bring the mixture to a boil, then reduce heat to medium and cook for 45 minutes.

Remove the chicken from the pot and let it cool on a plate.

Add carrots and noodles to the pot and cook for 10 minutes.

Shred the cooled chicken and return it to the pot.

If a thicker broth is desired, create a cornstarch slurry by mixing 3 tablespoons of cornstarch with 3 tablespoons of cold water in a glass.

Bring the broth to a boil and stir in the cornstarch slurry.

Let the soup cool slightly before serving.