CHICKEN NOODLE YOGURT SOUP
Category: Soups, Chicken, Entertain
Yield: 6 servings
2 tb Safflower oil -salt
1 Onion, chopped 5 Sprigs parsley, chopped fine
2 qt Chicken broth, (OR 2 2 ts Basil
-bouillon cubes and 2 qt 3 Carrots
-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, chopped
1 ts Mixed vegetable seasoning
Pour oil into soup pot; add onion and cook for 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 for 30 minutes. Stir in
noodles and cook, uncovered, for 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.
Serves 6. Happy Charring
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