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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Shaker Chicken and Noodle Soup
Yield: Makes 15 servings
Ingredients:
13
cups chicken broth, divided
1/4
cup dry vermouth
1/4
cup butter
1
cup whipping cream
1
package (12 ounces) egg noodles
1
cup thinly sliced celery
1-1/2
cups water
3/4
cup all-purpose flour
2
cups diced cooked chicken
Salt and black pepper to taste
1/4
cup finely chopped fresh parsley (optional)
Preparation:
1.
Combine 1 cup broth, vermouth and butter in small saucepan. Bring to a boil over high heat. Continue to boil 15 to 20 minutes or until liquid is reduced to 1/4 cup and has a syrupy consistency. Stir in cream. Set aside.
2.
Bring remaining 12 cups broth to a boil in Dutch oven. Add noodles and celery; cook until noodles are just tender.
3.
Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil 2 minutes, stirring constantly.
4.
Stir in reserved cream mixture; add chicken. Season with salt and pepper. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired. Garnish as desired.
This recipe appears in:
Midwestern
