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