1 cup fresh parsley, chopped fine
2 Tbsp. olive oil
1/4 cup flour
5 cups chicken broth
2 cups water
1 medium onion, chopped
2 celery stalks, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh cilantro, chopped
1 tsp. freshly ground pepper
4 oz. low-fat plain yogurt
1. Chop vegetables and parsley, reserving several sprigs of parsley for garnish.
2. Heat olive oil in saucepan over medium-high heat until shimmering.
Add flour and cook 30 seconds. Pour chicken stock and water into saucepan
and stir until beginning to thicken, 5 to 10 minutes.
3. Pour thickened chicken stock into crock pot.
Mix in parsley, onion, celery, basil, cilantro, and pepper.
Cover and cook on low for 6 to 8 hours.
4. To serve, dollop yogurt onto bowls of soup.