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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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