3
1 large red onion
2 skinless, boneless chicken breasts
6 cups chicken broth, or bouillon
90 g linguine or spaghetti pasta
1 tsp dried thyme leaves
1/2 tsp salt
3/4 cup finely chopped fresh parsley
4 green onions
Slice red onion in half lengthwise. Place cut-side down on a 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 1/2 inch (1-cm) bundle of noodles. Break into thirds and add to broth. Stir in thyme and salt. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium-low. Using a ladle, skim off any scum that rises to top of mixture. Then cover and simmer, stirring occasionally, until chicken is completely cooked through and noodles are tender, from 12 to 15 min. Stir in parsley. Ladle into individual bowls. Sprinkle with green onions and serve. Soup will keep well, refrigerated, for 2 days.
Calories 129, Protein 13.4g, Carbohydrates 13.8g, Fat 1.9g, Fibre 1.5g, Sodium 749mg.