2 branches Celery – chopped
1 cup Mushrooms – sliced (optional)
1 Onion – largesize,quartered
2 Vegetable Stock
1 tbsp Dill – choppedforgarnish
125 g Noodles
3 Garlic Cloves – chopped
Salt and Pepper
3 Carrots – sliced or cubed
1. Fill a large saucepan with water and add carrots, celery, onion, and garlic. Bring to boil over high heat. Skim off the foam that rises on top.
2. Add stock cubes and season to taste. Simmer gently for 15 minutes. Add more water if needed.
3. Meanwhile, soak noodles in hot water for 5-10 minutes.
4. Drain and add noodles and mushrooms to soup and stir. Pour into serving bowl and garnish with dill. Serve immediately.
You can add left over boiled chicken strips to the recipe when adding noodles.