Acadian Chicken Noodle Soup

This is the wonderful soup I put together for lunch, today.  It's very similar to an Acadian Chicken Fricot but it has noodles instead of potatoes.  Simple as that. It is really easy and quick to make and tastes wonderful. I hope you enjoy it as much as Dave and I did. 


Jeanne's Acadian Chicken Noodle Soup


1 large onion, diced
2 medium carrots, diced
2 tablespoons margarine
5 cups water
1 teaspoon salted onions (optional, this is an Acadian staple item)
1/4 to 1/2 teaspoon salt (if not using salted onions)
1/2 teaspoon dried thyme
4 skinless chicken thighs 
1 cup uncooked ditali pasta (or other small pasta)


Melt margarine in a large saucepan.  Add diced onions and carrots and saute until onions start to become translucent, about 5 minutes. Add the water, salted onions (or salt), chicken and thyme to the saucepan and bring to a boil. Turn down to medium and let simmer, covered, for 30 minutes. At this point, remove the chicken pieces and set aside to cool a bit. Add pasta to the broth mixture and let cook for 7-9 minutes (7 for al dente and 9 for well done).  At this point, separate the chicken into bite-size pieces and return it to the saucepan. Cook until chicken is heated through. Serve immediately. 


Makes 4 small servings or 2 large servings.