Shaker Chicken And Noodle Soup
|Chicken broth||13 Cup (208 tbs) (Divided)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Egg noodles||12 Ounce (1 Package, Frozen/Dry)|
|Water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Cooked chicken||2 Cup (32 tbs), diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Combine 1 cup broth, vermouth and butter in small saucepan.
Bring to a boil and cook until liquid is reduced to 1/4 cup and has a syrupy consistency.
Stir in cream; set aside.
Bring remaining broth to a boil in Dutch oven.
Add noodles and cook until just tender.
Combine water and flour in medium bowl until smooth.
Stir into broth mixture.
Boil for 2 minutes, stirring constantly.
Stir in reserved cream mixture; add chicken.
Season to taste with salt and pepper.
Heat just to serving temperature.
Do not boil.
Sprinkle with parsley.
Garnish as desired.