Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Safflower oil
1 Onion, chopped
2 qt Chicken broth, (OR
2 Bouillon cubes AND
2 qt Water)
3 Chicken bouillon cubes
5 Cloves garlic, minced
1 t Thyme
1/4 c Soy sauce
1 t Mixed vegetable seasoning
5 Sprigs parsley, chopped fine
2 ts Basil
3 Carrots
6 oz Wide egg noodles
3 c Cubed cooked chicken
2 tb Arrowroot
2 c 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.
