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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