1. Saute the onions and garlic with some oil in a large saute pan over high heat
2. Add in the chicken and mushrooms. Saute it for a minute then add in the carrots and celery.
3. Pour in the stock and sotanghon noodles then let it boil and simmer for a few minutes.
4. Season it with salt and pepper. Ladle it in to serving bowls and top with toasted garlic and spring onions before serving.