| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Soups |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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
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