Ingredients
- 7 green onions
- 5 sprigs parsley
- 5 garlic (cloves)
- 3 carrots
- 3 chicken bouillon (cubes)
- 2 bouillon (cubes)
- 2 arrowroot
- 1 onion
- 2 qt water
- 2 qt chicken broth
- 2 c yogurt
- 3 c cubed chicken (cooked)
- 1/4 c soy sauce
- 6 oz wide egg noodles
- 2 tb safflower oil
- 1 ts mixed vegetable seasoning
- 1 ts thyme
- 2 ts basil
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. ----