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Shaker Chicken And Noodle Soup

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<p><a href="http://www.flickr.com/photos/coreyann/8393355092/">Image Credit</a></p>
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday

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