Shaker Chicken And Noodle Soup (Bakery Lane Soup Bowl)

Course : Chicken
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


13 cups chicken stock
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream
1/2 pound medium egg noodles -- (about 4 cups)
3/4 cup flour
1 1/4 cups water
2 cups diced cooked chicken
1 teaspoon salt and pepper to taste
1 bunch chopped parsley

Preparation / Directions:

Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy consistency. Stir in the cream and set aside. Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender. Blend flour with water until smooth. Stir into noodles. Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes