Recipe - Chicken Noodle Yogurt Soup

2 tablespoon 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 teaspoon Thyme
One fourth cup Soy sauce
1 teaspoon Mixed vegetable seasoning
5 Sprigs parsley, chopped fine
2 teaspoon Basil
3 Carrots
6 ounce Wide egg noodles
3 cup Cubed cooked chicken
2 tablespoon Arrowroot
2 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini