Shaker Chicken and Noodle Soup

Directions

1. 1

   13 cups chicken stock 1/4 cup dry vermouth 1/4 cup butter 1 cup heavy cream 1/2 lb

2. 2

   medium egg noodles 3/4 cup flour 1 1/4 cups water 2 cups diced cooked chicken (use thighs only - breasts are too tough) Salt and pepper to t

3. 3

   Bring to a boil and boil rapidly until mixture is reduced to about 1/4 cup

4. 4

   It should have a syrupy consistency

5. 5

   Stir in the cream and set aside

6. 6

   Meanwhile, heat remianing stock to a boil

7. 7

   Add noodles and cook just until tender

8. 8

   Blend flour with water until smooth