We love love love this soup. It is different from your every day Chicken Noodle Soup.
13 cups chicken broth divided
1/4 cup dry vermouth
1/4 cup butter or margarine
1 cup heavy cream
1/4 cup chopped carrots
1/4 cup very finely sliced celery
1/4 cup very finely minced onion
1 pkg (12 oz) dry egg noodles
1 1/2 cups water
3/4 cups all purpose flour
3 cups diced cooked chicken (breast)
salt and pepper to taste
1/4 cup very finely sliced celery
1/4 cup very finely minced onion
1 pkg (12 oz) dry egg noodles
1 1/2 cups water
3/4 cups all purpose flour
3 cups diced cooked chicken (breast)
salt and pepper to taste
4 cup finely chopped fresh parsley
Combine 1 cup broth, vermouth and butter in a small sauce pan. Bring to a boil and cook until liquid has reduced to 1/4th cup and has a syrupy consistency. Stir in cream and set aside.
Bring remaining broth to a boil in a Dutch Oven and add the celery carrots and onion, cover and simmer 10 minutes. Bring back up to a boil and add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. Stir in reserved cream mixture, add chicken. Season to taste with salt and pepper. Heat to serving temp. Do not boil. Sprinkle with parsley. Garnish as desired. ( freezes well)
Combine 1 cup broth, vermouth and butter in a small sauce pan. Bring to a boil and cook until liquid has reduced to 1/4th cup and has a syrupy consistency. Stir in cream and set aside.
Bring remaining broth to a boil in a Dutch Oven and add the celery carrots and onion, cover and simmer 10 minutes. Bring back up to a boil and add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. Stir in reserved cream mixture, add chicken. Season to taste with salt and pepper. Heat to serving temp. Do not boil. Sprinkle with parsley. Garnish as desired. ( freezes well)
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