Classic Shaker Chicken Noodle Soup Recipe | Easy & Comforting

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