Little Corporal’s Cream of Chicken Noodle soup recipe
A recent blog post asked for your help in tracking down a recipe, and my plea was answered. Here’s the recipe for the Cream of Chicken Noodle soup that was served at Little Corporal, which at one time was a popular Kankakee restaurant.
Thanks to a reader named Gary (a.k.a. Chef Garibaldi) for sharing the recipe, and thanks to a reader named Kevin for making the request. It apparently was a well-liked soup, as I heard from several people who shared Kevin’s fondness for it.
You can click to download a PDF copy of the recipe, or read it here:
Little Corporal – Cream of Chicken, Noodle
8 cups (1/2 gallon) chicken stock
4 TBL all-purpose flour
4 TBL margarine*
2 – 4 cups coarsely chopped, cooked chicken meat
½ teaspoon salt
1 teaspoon ground white pepper
½ pound frozen thick egg noodles (Reames® brand is good)
2 TBL diced red pepper (use canned) – drained
Make a roux: In a heavy pot, blend margarine* and flour over medium heat for 10-12 minutes. Be careful not to burn this mixture. Add the stock gradually, stirring continuously, until all is incorporated, and allow to come to nearly a boil, stirring often, until thick**.
Add the cooked, chopped chicken meat. Let simmer for about 20 minutes, and adjust seasoning. (Be careful to avoid saltiness.) Add cooked noodles and bring soup to nearly a boil once more. Just prior to serving, stir in the red pepper.
Notes from Chef Garibaldi:
* I personally would not use margarine, because of the hydrogenated fats, which are extremely unhealthy. Butter or polyunsatrurated vegetable oil would be better.
** If the soup is not thick enough for your liking, add a small amount of water/cornstarch “slurry”. Be careful about adding thickeners too quickly, so as not to get it too thick. Rouxes and slurries don’t begin working until the stock is 180 degrees.
October 16th, 2009 at 11:04 pm
Do you remember the garlic bread with the parmesean cheese they used to serve ? I would love to know how they made that! I worked in Meadowview for several years and I truly miss the great food from the Little Corporal.
October 22nd, 2009 at 1:03 pm
Brush a thick slice of Italian bread with commercial grill “butter” (this was a liquid product that came from BUNGE through the purveyors. I have not seen it available for home use. I suspect liquid margarine would do). Cover it liberally on both sides with grated parmesan cheese (don’t use the real good stuff here), and place it on the grill. flip it over and brown both sides. We used it at Leo’s, too, for a burger that was similar to the famous “Napolean Burger”: Grill the burger – place it on top of the “Par Toast”, and top that with a dollop of Kaukana cheese.
October 30th, 2009 at 9:47 pm
Thank you !
November 17th, 2009 at 12:47 pm
Wow, very interesting… this recipe is not accurate by the way, so if you wonder why it did not taste like my dad used to make it, it is because “Gary” has created a mock recipe here to gather a little fame from those who knew what they were doing. The real recipe is not available, Delmar’s estate has the entire collection and will be the ones to decide if there will ever be any released, nice attempt after what… 18 years!?