Shaker Chicken And Noodle Soup
|Chicken broth||13 Cup (208 tbs), divided|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Butter||4 Tablespoon (1/2 Stick)|
|Heavy cream||1 Cup (16 tbs)|
|Frozen egg noodles||12 Ounce (1 Package)|
|Water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs) (For Garnish)|
Combine 1 cup of the broth, the vermouth and butter in a small saucepan.
Bring to a boil and cook until the liquid has reduced to 1/4 cup and is syrupy in consistency.
Stir in the cream; set aside.
Bring the remaining 12 cups broth to a boil in a large saucepan.
Add the noodles and cook until they are just tender.
Combine the water and flour, stirring until smooth; add to the noodle mixture.
Boil for 2 minutes, stirring constantly.
Stir in the reserved cream mixture and the chicken.
Season with salt and pepper.
Heat just to serving temperature; do not allow the soup to boil.
Sprinkle with parsley and serve.