Noodles mushrooms chicken soup.
30 g (1 oz) dried mushroom, washed, soaked overnight (in plenty of water).
120 g (4,2 oz) carrot, grated.
30 g (1 oz) parsley roots, chopped.
200 g (7 oz) chicken breast, fillet.
1 cup egg noodles.
120 g (4,2 oz) onion, chopped.
80 g (2,8 oz) sunflower oil, (or Soya oil, or olive oil)
2 tbsp green dill, chopped.
2 tbsp green parsley, chopped.
Chopped green onions, bay leaf, pepper corn to taste.
1. Put the chicken into pot, pour water and bring to boil. Add chopped mushrooms and cook until done.
2. Heat oil in large heavy pot. Add vegetables and saute until tender
over medium-low heat, stirring regularly.
3. Add vegetables into chicken broth. Bring to simmer. Add noodles and cook 8 to 12 minutes. Add herbs, and stir well. Season with spices and greenery. Serve immediately with sour cream.