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Shaker Chicken And Noodle Soup
Recipe Courtesy North Dakota Wheat Commission

13 cups chicken broth
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream
1-12 oz. pkg. frozen egg noodles
3/4 cup flour
1 1/2 cup water
2 cups diced chicken
Salt and pepper to taste
1/4 cup chopped parsley

Combine 1 cup broth, vermouth and butter, bring to a boil

and reduce to 1/4 cup. Should be syrupy in consistency.
Add cream and set aside.

Bring remaining broth to
a boil and add noodles. Cook until just tender.
Blend flour into water until smooth and add to noodle broth
mixture. Boil for 2 minutes, stirring constantly. Add cream
mixture (reserved) and chicken. Season with salt and pepper to
taste. Heat to serving temperature. Garnish and serve with
parsley. Freezes well. 15 servings.

Nutritional Information