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Shaker chicken soup

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King Arthur's flour recipe

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Ingredients

  • ingredients
  • Volume Ounces Grams
  • 6 1/2 cups chicken stock
  • 2 tablespoons dry vermouth
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 2 cups egg noodles, uncooked
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup water
  • 1 cup diced cooked chicken or turkey
  • salt and pepper to taste
  • chopped fresh parsley, for garnish
  • tips from our bakers
  • Prefer not to use vermouth? Alcohol is a flavor carrier, so you'll definitely lose a bit of flavor; but substitute extra broth or water for the vermouth, if desired.
  • directions
  • see this recipe's blog »
  • 1 ) In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.
  • 2 ) In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.
  • 3 ) Mix the flour and water together until smooth, and stir into the noodle mixture.
  • 4 ) Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.
  • 5 ) Season with salt and pepper to taste, and garnish with chopped parsley.
  • 6 ) Yield: 6 servings.

Details

Preparation

Step 1


Prefer not to use vermouth? Alcohol is a flavor carrier, so you'll definitely lose a bit of flavor; but substitute extra broth or water for the vermouth, if desired.
directions

1) In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.

2) In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.

3) Mix the flour and water together until smooth, and stir into the noodle mixture.

4) Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.

5) Season with salt and pepper to taste, and garnish with chopped parsley.

6) Yield: 6 servings.

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