Shaker Chicken and Noodle Soup the Editors of Publications International, Ltd.
Shaker Chicken and Noodle Soup
Makes 15 servings
|13||cups chicken broth, divided|
|1/4||cup dry vermouth|
|1||cup whipping cream|
|1||package (12 ounces) egg noodles|
|1||cup thinly sliced celery|
|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)|
- 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.
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