- 2 cups milk
- 2 tablespoons flour
- 1 quart quality chicken broth (see note below)
- 1 tablespoon dried minced onions
- salt and pepper to taste
- 2-3 cups cooked chicken
- 8 ounces fresh or dried soup noodles
- Add milk to a large stock pot and whisk in the flour. Add the chicken broth, onions and salt and pepper.
- Bring the mixture to a gentle boil, stirring while it thickens.
- Add the chicken and bring the soup back to a simmer.
- Add the noodles and cook until they are tender, about 5 minutes for fresh noodles, or according to the packaging.
Note:
The original recipe has you boil a whole chicken to make the broth. Here is that quote:
To cook the whole chicken, remove the liver, heart, etc., that are in the cavity of the chicken and discard them (NB – Do not discard them; add them to the pot as well, you know, for flavor). Rinse the chicken inside and out, and then put in a large stock pot and completely cover with cold water. Bring to a boil (uncovered) slowly, about 30 minutes. Skim off any foam, then add a coarsely chopped onion, 2-3 sticks celery, coarsely chopped, 1 tablespoon parsley flakes, 1 teaspoon thyme, and 8-10 whole black peppercorns. Simmer uncovered for 4 hours, adding water as needed. Remove from heat. Remove the chicken from the broth. Strain the broth into a large bowl, discarding the vegetables (and innards, if you didn’t discard them to start with). Remove the skin and bones from the chicken and store the meat.
Another option is to roast a whole chicken (or buy a roasted chicken from the store). Then remove the skin and bones and make broth from that. Store the meat in the refrigerator, and put the skin, bones, celery, carrots, onions, salt, pepper, dried onions, bay leaf, parsley flakes, and water into a pressure cooker and bring it up to pressure for 3 hours. Let cool to depressurize and strain into a large bowl.