CLASSIC CHICKEN NOODLE SOUP

CLASSIC CHICKEN NOODLE SOUP



1 large red onion

2 skinless, boneless chicken breasts

6 cups (1.5 L) chicken broth or bouillon

3 oz (75-g) linguine or spaghetti

1 tsp (5 mL) dried leaf thyme

1/2 tsp (2 mL) salt

1/3 cup (75 mL) finely chopped fresh parsley

4 green onions, thinly sliced



Slice red onion in half lengthwise. Place cut-side down on cutting

board and slice into thin strips. Cut chicken into bite-size strips

or cubes. Place both in a large saucepan and pour in broth. Measure

out about a 1/2-inch (1-cm) thick bundle of noodles. Break into

thirds and add to broth. Stir in thyme and salt. Bring mixture to the

boil over high heat, stirring frequently. Reduce heat to medium-low.



Using a ladle, skim off any scum that rises to top of saucepan. Cover

and simmer, stirring occasionally, until chicken is completely cooked

through and noodles are tender, 12 to 15 min. Stir in parsley. Ladle

into individual bowl