INGREDIENTS
2 carrots, peeled and diced ¼ of an onion, diced 3 stalks of celery, diced 1 clove of garlic, minced Pinch of salt Pinch of pepper 1 ½ tbsp of canola oil (you can substitute this with other oils if you don't have canola oil) 6 cups of chicken broth ½ cup of water 1 tbsp of soy sauce 2 packets of egg noodles
INSTRUCTIONS
1. Prepare all your ingredients separately beforehand for a smoother cooking experience. 2. Dice the carrots and celery according to your desired size. 3. Dice the onion and mince the garlic into small pieces. 4. Combine the oil, onion, garlic, carrot and celery in the large pot and cook until the vegetables are soft. 5. Add in salt and pepper. 6. Once you smell the fragrance of the onion and garlic, add the chicken stock and water in, and bring the mixture to a boil. 7. Add the soy sauce and noodles into the mix and cook for about 5 to 10 minutes more until the noodles are cooked through. 8. Serve immediately.