Tuesday, March 17, 2009

Hot Shoppe's Chicken Noodle Soup

5 cups of chicken broth
5 T oleo margarine
1/3 cup all-purpose flour
2/3 cup noodle rings, 1/4" diameter
2/3 cup cooked and diced chicken, 1/4 inch pieces

Heat 4 cups of chicken broth to boiling in a two-quart saucepan. Melt oleo margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown.

Add the flour and oleo mixture to the boiling stock and cook until thickened over moderate heat.

Bring remaining 1 cup of chicken broth to boiling in a small saucepan. Add the noodles; cook just until tender, but not soft.

Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth.

Taste to adjust seasoning levels.

If not served immediately, hold over low heat in a double boiler until time of service.

Makes 6-8 servings


  • Should noodle rings not be available at your local grocery, the following products are recommended as alternatives, miniature bow ties or star noodles (Stelline 59), Ditalini 36, or Tubettini 39.
  • If larger noodles are used, they should be cooked according to package directions and drained prior to adding to the thickened broth.
  • Depending on the brand of chicken broth used, finished color may range from pale to deep yellow.


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