Chicken noodle yogurt soup

6 servings

Ingredients

QuantityIngredient
2tablespoonsSafflower oil
1Onion, chopped
2quartsChicken broth, (OR
2Bouillon cubes AND
2quartsWater)
3Chicken bouillon cubes
5Cloves garlic, minced
1teaspoonThyme
¼cupSoy sauce
1teaspoonMixed vegetable seasoning
5Sprigs parsley, chopped fine
2teaspoonsBasil
3Carrots
6ouncesWide egg noodles
3cupsCubed cooked chicken
2tablespoonsArrowroot
2cupsYogurt, plain
7Green 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.