Quick Chicken and Noodles Soup

don't have a lot of time after getting home, start this at 5:00, serve by 6:30.

3 large chicken breast (if your family perfers dark meat use thighs)
2 cups water
1 quart of chicken stock (chicken basics is best)
2 tbsp of dried diced onion
2 chicken boullion cubes (add 1, then check for taste, then add second if needed)
noodles (see recipe below) or add packaged noodles
Fresh flat leaf parsley (chopped finely)
1 tbsp corn starch

Add chicken pieces whole, water, stock and onion into large pot. Bring to boil, then reduce to medium. Let the soup simmer. When the chicken is cooked through remove it and either cube or shred it, add back to soup. Add the parsley and noodles. Combine corn starch with enough water to liquify the starch, add to the soup to thicken, simmer until noodles are al dente.


For Those of You Who Love to Make Their Own Noodles:

1 1/3 cups all purpose flour
1/3 cup Semolina flour
2 Large Eggs
Water

Put flour and semolina into a large bowl, make a hole in the center and add the eggs, mix until incorporated. Add water slowly until you have a cohesive ball of dough, knead dough until it's smooth and firm. If you have a spaghetti roller by all means use it, if not, then roll out with a rolling pin until very thin and use a knife to carefully cut into 1/4 inch strip.