At a Glance

15 mins.
25 mins.
6 servings
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...
Volume Ounces Grams

  • 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


  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.

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.