2 tb Safflower oil
1    Onion, chopped
2 qt Chicken broth, (OR
2    Bouillon cubes AND
2 qt Water)
3    Chicken bouillon cubes
5    Cloves garlic, minced
1 ts Thyme
1/4 c  Soy sauce
1 ts Mixed vegetable seasoning
5    Sprigs parsley, chopped fine
2 ts Basil
3    Carrots
6 oz Wide egg noodles
3 c  Cubed cooked chicken
2 tb Arrowroot
2 c  Yogurt, plain
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.