January 26, 2021



yoghurt - 3 cups

egg- 1 (beaten)

Chicken broth- 3 cups

Broad egg noodles - 1 cup (broken into small pieces)

 Salt - 1 tsp

Butter - 3 tbsp

Onion - 1 (finely chopped)

Dried mint - 1 tbsp (crushed)


  • Combine yogurt and egg in saucepan.
  • Bring almost to a boil, stirring constantly in one direction to prevent curdling.
  • Stir in broth, noodles, and salt.
  • Bring to a boil, then simmer for 10 minutes or until noodles are tender.
  • While soup simmers, melt butter in small frying pan.
  • Add onion and saute until lightly browned. 
  • Stir in mint.
  • Add onion mixture to soup.
  • Stir; and serve hot.

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