Shaker Chicken Noodle Soup
8 c. chicken broth, divided
1/4 c. vermouth (or apple juice)
1/4 c. butter
1 c. cream (can use heavy, standard or fat free)
2 c. sliced baby carrots
8 oz. medium egg noodles
1/2 c. flour
1 c. water
2 c. cooked cubed chicken
salt, pepper & Beau Monde to taste
minced fresh parsley
Combine 1 c. of chicken broth, vermouth & butter; bring to boil & simmer rapidly ’til mixture is reduced to about 1/4 c. (will have syrupy consistency & alcohol will have been cooked out). Stir in cream & set aside. Meanwhile, heat remaining broth to a boil; add carrots & simmer ’til crisp-tender. Meanwhile, in medium bowl using wire whisk, blend flour & water ’til smooth; gradually stir into simmering broth and cook and stir for 2 – 3 min. Add cream mixture & chicken. Heat to desired serving temperature. Season to taste with salt, pepper & Beau Monde. Ladle into bowls & garnish each with minced fresh parsley.
Serves 6
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