Chicken Noodle Soup
holly Blake
ingredients
- 13 cups chicken broth, divided
- 1/4 cup dry vermouth, optional
- 4 tbsp butter
- 1 cup whipping cream
- 1 (12oz) package of egg noodles
- 1 cup thinly sliced celery, (about 2 medium stalks)
- 4 large carrots, chopped or 1/2 bag of baby carrots, chopped
- 1 1/2 cups water
- 3/4 cup all-purpose flour
- 2 cups diced, cooked chicken
- salt and pepper
- 1/4 cup fresh, finely coppped parsley, optional
directions
- 1
1. Combine 1 cup broth, vermouth and butter in a small saucepan. Bring to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes. Stir in cream, set aside.
- 2
2. Bring remaining 12 cups broth to a boil in large stockpot. Add egg noodles, celery and carrots. Cook until noodles are tender.
- 3
3. Place water and flour in medium bowl and stir until smooth. Stir flour mixture into broth in stockpot. Boil about 2 minutes, stirring constantly.
- 4
4. Stir in reserved cream mixture and add chicken. Season with salt and pepper to taste. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired.
Source: Mary Black
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