Shaker Chicken and Noodle Soup

By rossboys

Ingredients

• 13 cups chicken broth, divided
• 1/4 cup dry vermouth
• 1/4 cup butter or margarine
• 1 cup heavy cream
• 1 pkg (12oz) frozen or dry egg noodles
• 1-1/2 cups water
• 3/4 cup all-purpose flour
• 2 cups diced cooked chicken
• Salt and pepper to taste
• 1/4 cup finely chopped parsley (optional)

Details

Servings 15

Preparation

Step 1

Combine 1 cup broth, vermouth and butter in small saucepan. Bring to a boil and cook until liquid is reduced to 1/4 cup and has a syrupy consistency. Stir in cream; set aside.

Bring remaining broth to a boil in Dutch oven. Add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. 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.