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Shaker Chicken & Noodle Soup

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
13 cups chicken broth
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¼ cup vermouth
dry
*
¼ cup butter
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1 cup heavy whipping cream
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½ pound egg noodles
medium
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¾ cup all-purpose flour
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1 ¼ cups water
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2 cups chicken thighs, boneless, skinless
cooked, diced
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1 x salt and black pepper
to taste
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1 x parsley leaves
chopped
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1 to 2 teaspoons tarragon leaves
optional
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Ingredients

Amount Measure Ingredient Features
3.1 l chicken broth
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59 ml vermouth
dry
*
59 ml butter
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237 ml heavy whipping cream
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226.8 g egg noodles
medium
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177 ml all-purpose flour
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296 ml water
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473 ml chicken thighs, boneless, skinless
cooked, diced
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1 x salt and black pepper
to taste
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1 x parsley leaves
chopped
* Camera
tarragon leaves
optional
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1008g (35.6 oz)
Amount per Serving
Calories 103446% from fat
 % Daily Value *
Total Fat 52g 81%
Saturated Fat 26g 130%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 1300mg 54%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 10%
Sugars g
Protein 101g
Vitamin A 27% Vitamin C 3%
Calcium 10% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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