Shaker Chicken and Noodle Soup
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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