Chicken Noodle Yogurt Soup
Serves:
Ingredients:
2
tb
Safflower oil
2
c
Yogurt, plain
2
tb
Arrowroot
3
c
Cubed cooked chicken
6
oz
Wide egg noodles
3
Carrots
2
ts
Basil
5
Sprigs parsley, chopped fine
1
ts
Mixed vegetable seasoning
1/4
c
Soy sauce
1
ts
Thyme
5
Cloves garlic, minced
3
Chicken bouillon cubes
2
qt
Water)
2
Bouillon cubes AND
2
qt
Chicken broth, (OR
1
Onion, chopped
7
Green onions, chopped
Method:
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.