Chicken Noodle Yogurt Soup

• 2 tablespoons safflower oil
• 1 teaspoon mixed vegetable seasoning
• 1 each onions chopped
• 5 sprigs parsley leaves chopped fine
• 2 quarts chicken broth
• 2 teaspoons basil
• 3 each carrots
• 6 ounces egg noodles wide
• 3 each chicken bouillon cubes
• 3 cups chicken cubed, cooked
• 5 cloves garlic minced
• 2 tablespoons arrowroot flour
• 1 teaspoon thyme
• 2 cups yogurt, plain
• 1/4 cup soy sauce, tamari
• 7 each scallions, spring or green onions

1. Pour oil into soup pot; add onion and cook 5 minutes.
2. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots.
3. Cover and bring to a boil; reduce heat and simmer 30 minutes.
4. Stir in noodles and cook uncovered 10 minutes; add chicken.
5. In separate bowl, stir arrowroot into yogurt; blend well.
6. Add to soup, stirring as needed.
7. Increase heat to boiling and allow soup to thicken a little.
8. Garnish with chopped green onions.

safflower oil, onions, parsley, chicken broth, basil, carrots, egg noodles, chicken bouillon cubes, chicken, garlic, arrowroot flour, thyme, yogurt, soy sauce, scallions

Taken from recipeland.com/recipe/v/chicken-noodle-yogurt-soup-46145 (may not work)