- 15
0/5
(0 Votes)
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)
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.
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