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Midwestern Cuisine is characterized by its Scandinavian and Northwestern European roots. Midwestern cuisine is dominated by a "meat and potatoes" tendency.
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Shaker Chicken and Noodle Soup
by the Editors of Easy Home Cooking Magazine
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
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Shaker Chicken and Noodle Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/shaker-chicken-and-noodle-soup-recipe.htm> 15 May 2008.
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