Chicken noodle yogurt soup

Yield: 6 servings

Measure 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

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.

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