Shaker Chicken And Noodle Soup Recipe
Ingredients
| Chicken broth | 13 Cup (16 tbs), divided | |
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Egg noodles package | 1 , frozen | |
| Water | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Cooked chicken | 2 Cup (16 tbs), diced | |
| Finely chopped parsley | 1/4 Cup (16 tbs), garnish | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Combine 1 cup of the broth, the vermouth and butter in a small saucepan.
Bring to a boil and cook until the liquid has reduced to 1/4 cup and is syrupy in consistency.
Stir in the cream; set aside.
Bring the remaining 12 cups broth to a boil in a large saucepan.
Add the noodles and cook until they are just tender.
Combine the water and flour, stirring until smooth; add to the noodle mixture.
Boil for 2 minutes, stirring constantly.
Stir in the reserved cream mixture and the chicken.
Season with salt and pepper.
Heat just to serving temperature; do not allow the soup to boil.
Sprinkle with parsley and serve.
Bring to a boil and cook until the liquid has reduced to 1/4 cup and is syrupy in consistency.
Stir in the cream; set aside.
Bring the remaining 12 cups broth to a boil in a large saucepan.
Add the noodles and cook until they are just tender.
Combine the water and flour, stirring until smooth; add to the noodle mixture.
Boil for 2 minutes, stirring constantly.
Stir in the reserved cream mixture and the chicken.
Season with salt and pepper.
Heat just to serving temperature; do not allow the soup to boil.
Sprinkle with parsley and serve.
Chef
