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Shaker Chicken And Noodle Soup

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.