Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Thyme
1/4 c Soy sauce
1 ts 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.

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