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Shaker Chicken and Noodle Soup Recipe

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This recipe for Shaker Chicken and Noodle Soup is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13 Cups Chicken Broth, divided
¼ Cup dry Vermouth
¼ Cup butter or margarine
1 Cup heavy cream
1 package (12 ounce) frozen or dry egg noodles
1½ cups water
¾ Cup all-purpose flour
2 Cups diced cooked chicken
salt and pepper to taste
¼ Cup finely chopped parsley (optional)
Directions:
Directions:
Combine 1 cup broth, vermouth and butter in small saucepan.
Bring to a boil and cook until liquid is reduced to ¼ 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.


*freezes well
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour

 

 

 

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