My mom and I made a double recipe of this soup over Christmas. We feed 8 people and had leftovers for later. It is quite the comfort soup.
Shaker Chicken and Noodle Soup
From: Carolyn (Mom) Marble Serves: 4
7 cups chicken stock
2 T dry vermouth
2 T butter
1/2 cup heavy cream
4 oz medium egg noodles -- we find these in the freezer section
6 T flour
2/3 cups water
1 cup diced cooked chicken
Combine 1 cup stock, vermouth, butter. Bring to boil and reduce to 1/4 cup. Stir in cream. Set aside.
Meanwhile, heat remaining stock to boil. Add noodles, cook just until tender. Blend flour with water until smooth. Add to noodles/stock and stir. Boil 1-2 minutes.
Add cream mixture and chicken. Season to taste (my mom prefers white pepper, as the dish is mono-color) and serve.
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