CHICKEN NOODLE SOUP

5 cups chicken broth
5 Tablespoons margarine
1/3 cup flour
2/3 cup noodle rings (I substitute small egg noodle strips)
2/3 cup chicken, cooked & diced ¼”

Heat 4 cups of chicken broth to boiling in a two quart saucepan. Melt margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown. Add flour & margarine mixture to the boiling broth and cook until thickened over moderate heat. Bring remaining 1 cup 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. Stir to combine and serve.

This is thicker than the traditional brothy chicken noodle. The ultimate in comfort food. Definantly my favorite chicken noodle soup recipe.

Enjoy! -S