3 qt. chicken or turkey broth
1 1/2 c. celery, chopped fine
1 1/2 c. grated carrots
1 c. diced onion (fine)

Cook vegetables in broth until tender. 2 eggs 1/3 to 1/2 c. milk (like pancake batter) 1 tsp. salt

Turn with whisk into boiling soup. Cook until noodles are tender, add parsley flakes.