Shaker Chicken & Noodle Soup

Directions

Season with salt and pepper, parsley and tarragon.

Combine 1 cup of the stock, the vermouth and butter.

Bring to a boil and boil rapidly until mixture is reduced to about ¼ cup. It should have a syrupy consistency.

Stir in the cream and set aside.

Meanwhile, heat remianing stock to a boil.

Add noodles and cook just until tender.

Blend flour with water until smooth.

Stir into noodles.

Stir until mixture boils 1 or 2 minutes.

Add cream mixture and chicken.

Season with salt and pepper, parsley and tarragon.