Shaker Chicken and Noodle Soup

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Shaker Chicken and Noodle Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/shaker-chicken-and-noodle-soup-recipe.htm>  01 December 2008.

Shaker Chicken and Noodle Soup Photo
Shaker Chicken and Noodle Soup
Yield: Makes 15 servings
See Cooking Videos
Ingredients:
13
cups chicken broth, divided

1/4
cup dry vermouth

1/4
cup butter

1
cup whipping cream

1
package (12 ounces) egg noodles

1
cup thinly sliced celery

1-1/2
cups water

3/4
cup all-purpose flour

2
cups diced cooked chicken

Salt and black pepper to taste

1/4
cup finely chopped fresh parsley (optional)



Preparation:
1.
Combine 1 cup broth, vermouth and butter in small saucepan. Bring to a boil over high heat. Continue to boil 15 to 20 minutes or until liquid is reduced to 1/4 cup and has a syrupy consistency. Stir in cream. Set aside.

2.
Bring remaining 12 cups broth to a boil in Dutch oven. Add noodles and celery; cook until noodles are just tender.

3.
Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil 2 minutes, stirring constantly.

4.
Stir in reserved cream mixture; add chicken. Season with salt and pepper. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired. Garnish as desired.





This recipe appears in: Midwestern