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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.

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Rate this recipe 4.8/5 (6 Votes)
Hearty Shaker Soup 1 Picture


  • 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


Servings 8


Step 1

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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