Email to Cat      

Creamy Chicken Noodle Soup with Vermouth

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 12 cups chicken stock or broth
  
• 1/4 cup dry vermouth
  
• 1/4 cup butter
  
• 1 cup heavy whipping cream
  
• 8 ounces R&F brand Kluski noodles (red cross)
  
• 1/2 cup flour
  
• 1-1/2 cups cold water
  
• 2 cups cooked chicken, light or dark (diced)
  
• 1/2 tsp fine herbs, or to taste
  
• Salt and pepper to taste
  






Instructions



1. Combine 1 cup broth, vermouth, and butter in a small saucepan. Bring to a boil. Reduce heat and simmer until reduced to 1/2 cup.
   
   
2. Stir in cream; set mixture aside.
   
   
3. In large stockpot, heat remaining 11 cups of broth to a boil. Add noodles and cook 13 to 15 minutes.
   
   
4. Blend flour and water together; stir into soup. Return to a boil. Add the cream mixture, chicken, herbs, salt, and pepper. Heat through and serve immediately.