TLC Cooking "Shaker Chicken and Noodle Soup"

Shaker Chicken and Noodle Soup

Shaker Chicken and Noodle Soup

YIELD Makes 15 servings
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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:

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.
Bring remaining 12 cups broth to a boil in Dutch oven. Add noodles and celery; cook until noodles are just tender.
Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil 2 minutes, stirring constantly.
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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