What to make for your sister when she is sick.  Submitted by Joshua Hurwitz (age 8).

• 2 Tablespoons olive oil
• 1 large carrot, peeled and sliced
• 1 large stalk celery, washed and sliced
• 1 clove garlic, chopped
• 1 Tablespoon dried red onion (or 1/2 small onion, chopped)
• 1/4 cup chopped fresh parsley
• 1 quart chicken stock
• 8 ounces medium egg noodles, cooked, in salted water, according to package instructions

Heat oil in a soup pot over medium-high heat.  Add carrots, celery and onion if you’re using fresh onion, if not, wait to add dried onion.  Cook 5 minutes or so, until vegetables start to get tender.  Add garlic and dried onion (if using) and cook, stirring one more minute.  Add chicken stock and parsley.  Bring to a boil, then lower the heat and simmer 20-30 minutes until vegetables are soft.  Put cooked noodles in individual bowls and pour soup over noodles.

Serves 6.