2 tb Safflower oil 1 ts Mixed vegetable seasoning

1 Onion, chopped 5 Sprigs parsley,

chopped fine 2 qt Chicken broth, (OR 2 ts Basil

2 Bouillon cubes AND 3 Carrots

2 qt Water) 6 oz Wide egg noodles

3 Chicken bouillon cubes 3 c Cubed cooked chicken

5 Cloves garlic, minced 2 tb Arrowroot

1 ts Thyme 2 c Yogurt, plain

1/4 c Soy sauce 7 Green onions, chopped

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. -----