1 whole chicken, cut up and skinned
1 lg. onion, chopped
2 qts. water
3 chicken bouillon cubes
3 cloves garlic, minced
1 tsp. thyme leaves
1/4 tsp. each pepper and dill weed
4 or 5 sprigs parsley
3 sm. carrots, sliced
1 pkg. frozen noodles
2 c. unflavored yogurt
2 tbsp. cornstarch (optional)
6 to 8 green onions, chopped

In 6 quart kettle add water, chicken, bouillon, garlic, thyme, pepper, dill, parsley and carrots. Simmer until chicken is cooked. Remove chicken and add enough water to broth to cook noodles. Add noodles. While cooking noodles bone the chicken. When the noodles are cooked, return the chicken to the pot. When heated add yogurt. If thicker soup is desired, mix cornstarch with yogurt before adding to soup. Garnish with green onions.