Shaker Chicken and Noodle Soup

This hearty soup pairs beautifully with a slice of toasted Italian bread.

6 1/2 cups chicken stock
2 tablesponos vermouth
2 tablespoons butter
1/2 cup heavy cream
2 cups egg noodles, uncooked
1/3 cup King Arthur Unbleached All-Purpose Flour
2/3 cup water
1 cup diced cooked chicken
salt and pepper to taste
chopped fresh parsley, for garnish

Directions

1) In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.

2) In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.

3) Mix the flour and water together until smooth, and stir into the noodle mixture.

4) Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.

5) Season with salt and pepper to taste, and garnish with chopped parsley.

6) Yield: 6 servings.

Recipe summary

Hands-on time:: 15 mins. to 20 mins.
Baking time:: 8 mins. to 10 mins.
Total time:: 23 mins. to 5 hrs 2 mins.
Yield:: 6 servings
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Tips from our bakers

Prefer not to use vermouth? Alcohol is a flavor carrier, so you'll definitely lose a bit of flavor; but substitute extra broth or water for the vermouth, if desired.