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2 tb safflower oil 5 ea sprigs parsley, chopped fine
1 ea onion, chopped 2 ts basil
2 qt Chicken broth 3 ea carrots
3 ea chicken bouillon cubes 6 oz wide egg noodles
5 ea cloves garlic, minced 3 c cubed cooked chicken
1 ts thyme 2 tb arrowroot
1/4 c soy sauce 2 c yogurt, plain
1 ts mixed vegetable seasoning sa 7 ea green onions, chopped
6 servings
Use 2 qts. broth or 2 qts 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.
Serves 6
KEY WORDS: entertain, leftovers, lunch, soup, main dish
1 ea onion, chopped 2 ts basil
2 qt Chicken broth 3 ea carrots
3 ea chicken bouillon cubes 6 oz wide egg noodles
5 ea cloves garlic, minced 3 c cubed cooked chicken
1 ts thyme 2 tb arrowroot
1/4 c soy sauce 2 c yogurt, plain
1 ts mixed vegetable seasoning sa 7 ea green onions, chopped
6 servings
Use 2 qts. broth or 2 qts 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.
Serves 6
KEY WORDS: entertain, leftovers, lunch, soup, main dish
