Tangy Chicken Noodle Soup
|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Regular strength chicken broth||49 1⁄2 Ounce (Homemade Or Purchased, One Can, 6 Cups)|
|Chicken bouillon cubes||3|
|Garlic||3 Clove (15 gm), minced or pressed|
|Thyme leaves||1 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Carrots||3 Small, thinly sliced|
|Wide egg noodles||6 Ounce|
|Diced cooked chicken/Turkey||3 Cup (48 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
Heat oil in a 5-quart pan over medium heat.
Add onion and cook, stirring occasionally, until soft.
Add broth, bouillon cubes, garlic, thyme, pepper, dill weed, parsley, and carrots.
Bring to a boil over high heat; then reduce heat, cover, and simmer until carrots are tender to bite (about 10 minutes).
Stir in noodles and cook, uncovered, until al dente (8 to 10 minutes).
Stir in chicken.
Blend yogurt and cornstarch until smooth.
Slowly stir into soup.
Bring to a boil over high heat; then boil, stirring, until soup is slightly thickened.
Taste; add a little sugar, if needed, to smooth flavor.