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Chicken Noodle Yogurt Soup

2 tb 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 ts Thyme
1/4 c Soy sauce
1 ts Mixed vegetable seasoning salt
5 Sprigs parsley, chopped fine
2 ts Basil
3 Carrots
6 oz Wide egg noodles
3 c Cubed cooked chicken
2 tb Arrowroot
2 c Yogurt, plain
7 Green onions, chopped


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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