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Chicken Noodle Yogurt Soup

1 onion, chopped
2 tablespoons vegetable oil
8 cups chicken broth
3 teaspoon chicken base or bouillon granules
5 garlic cloves, crushed
1 teaspoon dried thyme
1/4 cup soy sauce
1 teaspoon salt
3 tablespoons chopped flat-leaf parsley
1 teaspoon Italian seasoning
2 teaspoons dried basil
3 carrots, peeled and chopped
6 ounces uncooked noodles
3 cups diced cooked chicken
2 tablespoons arrowroot powder
2 cups plain yogurt
7 green onions, chopped

1. In a kettle, cook onion in oil over medium-low heat for about 5 minutes. Add chicken broth, chicken base, garlic, thyme, soy sauce, salt, chopped parsley, Italian seasoning, basil, and carrots. Cover and bring to a boil; reduce heat, and simmer for 30 minutes. Stir in noodles and cook uncovered for 10 minutes; add chicken.
2. In a separate bowl, stir arrowroot powder into yogurt; blending well. Add to the soup, stirring until smooth. Bring to a boil, reduce the heat, and cook until the soup thickens. Sprinkle chopped green onions on top.

Makes 8 servings.

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