CLASSIC CHICKEN NOODLE SOUP |
12-31-1969, 08:00 PM
#1 (permalink)
| 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 |