Yield: 6 servings

2 tb Safflower oil
Salt
1 Onion, chopped
5 Sprigs parsley, chopped fine
2 qt Chicken broth
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.



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