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.

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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