Shaker Chicken and Noodle Soup

Ingredients:

• 6 1/2 cups chicken stock
• 2 tablespoons dry vermouth
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 cups egg noodles, uncooked
• 1/3 cup King Arthur Unbleached All-Purpose Flour
• 2/3 cup water
• 1 cup diced cooked chicken or turkey
• salt and pepper to taste
• chopped fresh parsley, for garnish

Directions:

1. In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.
2. In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.
3. Mix the flour and water together until smooth, and stir into the noodle mixture.
4. Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.
5. Season with salt and pepper to taste, and garnish with chopped parsley.

Yield: 6 servings.