Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Safflower oil |
| 1 \N | Onion, chopped |
| 2 quarts | Chicken broth, (OR |
| 2 \N | Bouillon cubes AND |
| 2 quarts | Water) |
| 3 \N | Chicken bouillon cubes |
| 5 \N | Cloves garlic, minced |
| 1 teaspoon | Thyme |
| ¼ cup | Soy sauce |
| 1 teaspoon | Mixed vegetable seasoning |
| 5 \N | Sprigs parsley, chopped fine |
| 2 teaspoons | Basil |
| 3 \N | Carrots |
| 6 ounces | Wide egg noodles |
| 3 cups | Cubed cooked chicken |
| 2 tablespoons | Arrowroot |
| 2 cups | Yogurt, plain |
| 7 \N | 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.