Shaker Chicken and Noodle Soup

Photo by Lisa M.
Adapted from kingarthurflour.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kingarthurflour.com

Ingredients

  • 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

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.

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