Shaker Chicken & Noodle Soup
Submitted by pokz
Creamy Shaker chicken noodle soup with egg noodles, vermouth-butter reduction, heavy cream, and fresh tarragon. An elevated take on the classic that’s rich, herby, and deeply comforting.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not your average chicken noodle soup. The Shaker tradition takes a familiar comfort and elevates it with a vermouth-butter reduction that simmers down to a syrupy concentrate, then gets enriched with heavy cream. The result is a soup with backbone.
Egg noodles cook right in the chicken broth, soaking up all that flavor. Diced chicken thighs go in at the end so they stay tender and juicy rather than falling apart.
Tarragon and parsley bring a fresh, herbal lift that keeps the richness from feeling heavy. This is the kind of soup you make when you want to be taken seriously.
Chef Tips
- Reduce the vermouth-butter mixture until it’s truly syrupy, about a quarter cup; this concentrated flavor is what sets this soup apart
- Use chicken thighs instead of breast for richer, more flavorful meat that won’t dry out
- Blend the flour with water until completely smooth before adding to avoid lumps in the broth
- Fresh tarragon makes a real difference here, but dried works in a pinch at half the amount
Ingredients
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.
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