Shaker Chicken & Noodle Soup
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | cups |
chicken broth
|
|
| ¼ | cup |
vermouth
dry |
* |
| ¼ | cup |
butter
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | pound |
egg noodles
medium |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 ¼ | cups |
water
|
|
| 2 | cups |
chicken thighs, boneless, skinless
cooked, diced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 to 2 | teaspoons |
tarragon leaves
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.1 | l |
chicken broth
|
|
| 59 | ml |
vermouth
dry |
* |
| 59 | ml |
butter
|
|
| 237 | ml |
heavy whipping cream
|
|
| 226.8 | g |
egg noodles
medium |
|
| 177 | ml |
all-purpose flour
|
|
| 296 | ml |
water
|
|
| 473 | ml |
chicken thighs, boneless, skinless
cooked, diced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
|
tarragon leaves
optional |
|
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.
