Hearty Shaker Soup
There was no such thing as a "little" chicken soup in Grandma's house. She always made a large batch of soup and froze the leftovers in single-serving containers. That way, we had convenient, instant meals later in the week.
- 13 cups chicken broth, divided
- 1/4 cup dry vermouth, optional
- 4 tablespoons butter
- 1 cup whipping cream
- 1 (12-ounce) package egg noodles
- 1 cup thinly sliced celery (about 2 medium stalks)
- 1 1/2 cups water
- 3/4 cup all-purpose flour
- 2 cups diced cooked chicken
- Salt and black pepper
- 1/4 cup finely chopped fresh parsley, optional
1.Combine 1 cup broth, vermouth, if desired, and butter in small saucepan. Bring to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15 to 20 minutes. Stir in cream. Set aside.
2.Bring remaining 12 cups broth to a boil in Dutch oven. Add egg noodles and celery; cook until noodles are just tender.
3.Place water and flour in medium bowl; stir until smooth. Stir flour mixture into broth in Dutch oven. Boil about 2 minutes, stirring constantly.
4.Stir in reserved cream mixture; add chicken. Season to taste with salt and pepper. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired.