TANGY CHICKEN NOODLE SOUP

2 tablespoons salad oil
1 large onion, chopped
6 cups chicken broth
3 chicken bouillon cubes
3 cloves garlic, minced or pressed
1 teaspoon thyme leaves
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 cup chopped parsley
3 small carrots, thinly sliced
6 ounces wide egg noodles, uncooked
3 cups cooked chicken or turkey, diced
2 cups plain yogurt
2 tablespoons cornstarch
sugar (optional)

Heat oil in a 5-quart pan over medium heat. Add onion and cook, stirring occasionally, until soft.

Add broth, bouillon cubes, garlic, thyme, pepper, tarragon, parsley, and carrots. Bring to a boil over high heat; then reduce heat, cover, and simmer until carrots are tender to bite (about 10 minutes).

Stir in noodles and cook, uncovered, until al dente (8 to 10 minutes).

Stir in chicken.

Blend yogurt and cornstarch until smooth. Slowly stir into soup. Bring to a boil over high heat; then boil, stirring, until soup is slightly thickened. Taste; add a little sugar, if needed to smooth flavor.

Servings: 5
Source: Sunset Fresh Ways with Chicken