All-Purpose Flour

• 1). Place 2 tbsp. of all-purpose flour in a bowl. Add 1/4 cup of cold water for each cup of chicken noodle soup.
  
  
• 2). Stir the flour and water until a paste forms. Remove any lumps from the paste by crushing them with a spoon.
  
  
• 3). Add the paste to the chicken noodle soup. Simmer the soup for three to four minutes or until it thickens.
  
  

Cornstarch

• 1). Add 1 tbsp. of cornstarch to 1 tbsp. of cold water in a bowl for each cup of chicken noodle soup.
  
  
• 2). Combine the cornstarch and water with a whisk until the cornstarch dissolves. Remove any lumps from the cornstarch by smashing them with a spoon.
  
  
• 3). Pour the cornstarch mixture into a sauce pan over medium-low heat. Stir the mixture until it bubbles.
  
  
• 4). Add the cornstarch to the chicken noodle soup. Simmer the soup over low heat for five minutes until it thickens.