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