Print
ShareThis
Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
