You are here

Tangy Chicken Noodle Soup

Chicken.delights's picture
Ingredients
  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
  Pepper 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)
  Cornstarch 2 Tablespoon
  Sugar 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

Rate It

Your rating: None
4.420835
Average: 4.4 (12 votes)