Title: Chicken Noodle Yogurt Soup
Categories: Soup Poultry Pasta
Yield: 6 Servings
| 2 | tb | Safflower oil |
| 1 | | Onion, chopped |
| 2 | qt | Chicken broth, (OR |
| 2 | | Bouillon cubes AND |
| 2 | qt | Water) |
| 3 | | Chicken bouillon cubes |
| 5 | | Cloves garlic, minced |
| 1 | ts | Thyme |
| 1/4 | c | Soy sauce |
| 1 | ts | Mixed vegetable seasoning |
| 5 | | Sprigs parsley, chopped fine |
| 2 | ts | Basil |
| 3 | | Carrots |
| 6 | oz | Wide egg noodles |
| 3 | c | Cubed cooked chicken |
| 2 | tb | Arrowroot |
| 2 | c | Yogurt, plain |
| 7 | | Green onions, chopped |
Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon
cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover
and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles
and cook uncovered 10 minutes; add chicken. In separate bowl, stir
arrowroot into yogurt; blend well. Add to soup, stirring as needed.
Increase heat to boiling and allow soup to thicken a little. Garnish with
chopped green onions.