Chicken Noodle Yogurt Soup

2 tbsp safflower oil
1 onion, chopped
2 quart chicken broth
3 chicken bouillon cubes
5 cloves garlic, minced
1 tsp thyme
1/4 cup soy sauce
1 tsp mixed vegetable seasoning
5 sprigs parsley, chopped fine
2 tsp basil
3 carrots
6 oz wide egg noodles
3 cup cubed cooked chicken
2 tbsp arrowroot
2 cup yogurt, plain
7 green onions, chopped

Use 2 quarts. broth or 2 quarts water with 2 bouillon cubes.

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.

Servings: 6