Bring a quart of
water to a boil for the noodles. In a saute pan big enough to hold 4 cups
water, heat 2 tsp. olive oil over medium heat. Add the minced onion, cook
one minute, then add the chicken thighs. Sprinkle with THYME, GINGER,
BLACK PEPPER and GARLIC. Cook till browned on both sides, which is about
8 minutes. Halfway through the browning, sprinkle heavily with 4S SEASONED
SALT. Remove the chicken, then add 4 cups water. Stir the pot to get the
browned bits up off the bottom. Cook the noodles according to the package
directions - undercooking just a bit - 6 minutes instead of 7 for most
egg noodles. Drain without rinsing, and while steamy warm, drizzle with
olive oil and sprinkle with crumbled SWEET BASIL and GARLIC GRANULES.
While the noodles are cooking, cube the chicken and return it to the pot
for the final 5 minutes cooking time. Divide the noodles between 2 soup
bowls (there will probably be enough for seconds), top with a ladleful
of soup, and enjoy.
Prep. Time: 5 minutes.
Cooking time: 15 minutes.