Shaker Chicken and Noodle Soup

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Yield: 6 servings

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This hearty soup, packed with big, fat noodles and chunks of white-meat chicken (or turkey), pairs beautifully with a chunk of toasted Italian bread. Or a soft dinner roll. Or a slice of whole wheat bread. Or...

Shaker Chicken and Noodle Soup

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 servings
Published: 01/01/2010


  • 6 1/2 cups chicken stock
  • 2 tablespoons dry 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 or turkey
  • salt and pepper to taste
  • chopped fresh parsley, for garnish

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.


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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.


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  • star rating 02/05/2015
  • Sue from Newfane. VT
  • We made this soup using a thick Italian Fusilli pasta and it was out of this world!
  • star rating 12/25/2014
  • Betsymamo from KAF Community
  • My husband wouldn't eat soup at all before this! This is now my go-to!
  • 10/23/2014
  • Lucile from San Lorenzo, Ca.
  • This is fabulous! Everyone loves it. I sometimes add a little carrot and celery. This is so quick to make. Many thanks
  • star rating 10/22/2014
  • auntiecaroline62 from KAF Community
  • Made this last night and it was delicious! I added more chicken, both white and dark meat, used the jus from the roasted chicken I had made the day before instead of the water and, before I serve it again, I'm going to add more vermouth because I would've liked more than a hint of that flavour. I was happily surprised at how easy it was to put together as it was a last minute dinner choice.
  • star rating 03/31/2014
  • Loretta from Langhorne, PA
  • This soup is the best I have ever had and so simple to make. Thank you!!!
  • star rating 01/07/2014
  • Fran from Columbia, MD
  • star rating 04/05/2013
  • Lee from Ennis, Texas
  • This is excellent. I used white wine in place of the vermouth. I've made it twice. The first time was with leftover roasted turkey, and last night I poached chicken. I also added some finely diced carrot and celery (cooked them in the broth before adding the noodles). I will have to double the recipe from now on.
  • star rating 03/09/2013
  • Pat from Milwaukie Oregon
  • It is a delicious and easy recipe.................I did not have any heavy cream on hand and used fat free half and half and it still had a rich flavor.
  • star rating 01/20/2013
  • Elizabeth from Bush, LA
  • Made this soup for lunch today! It hit the spot. I did add a couple of sprigs of thyme to the vermouth/butter/chicken broth mixture. I removed the thyme before stirring the reduction into the soup. I roasted a well seasoned skin-on, bone-in chicken breast in the oven, let is cool, removed skin and bone, cut into pieces for the soup. The chicken broth that I used had no salt added, so I added more salt than I usually add when I cook. I also added fresh cracked pepper.
  • star rating 01/16/2013
  • Terri from Sterling Heights, Michigan
  • My family doesn't usually care much for cream type soup........but..........this was a different story. The soup tastes incredible and the creaminess is not overwhelming. There's enough cream to make it rich and satisfying without making it so thick that you feel you're eating a heavy alfredo sauce. It's very easy to make and you can use canned or better yet, boxed chicken broth for this soup. I made a double batch and it was gone in 3 days. That was 5 people eating it.
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