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Rich, Creamy Chicken and Noodle Soup

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Simple, tasty and all around very satisfying soup. This was adapted from a recipe I got from King Arthur Flour.

Ingredients You'll Need

6 1/2 cups chicken stock
2 tablespoons dry vermouth (or chicken broth)
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, peeled and sliced
1 celery stick, sliced
4 mushrooms, sliced
2 - 3 cloves of garlic
2 cups egg noodles (uncooked)
1/4 cup all purpose flour
1 cup chicken broth (or water)
1 cup diced chicken, cooked
Salt and Pepper to taste


In a small saucepan, stir combine 1/2 cup of the chicken stock, vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. Stir in the heavy cream, remove from heat and set aside.

In a large saucepan, heat olive oil and add the onion, carrots, celery and mushrooms. Saute until just tender. add the garlic and saute for an addition minute.

Add 6 cups of chicken stock and bring to a boil.

(The stock that I used contributed greatly to my soups deep rich color. I had made it from some chicken and bones leftover from a roasted chicken. Use what ever chicken stock you have on hand.)

Reduce the heat and let simmer until the vegetables are tender. Carefully puree with a stick blender or pour into a blender and puree....being careful not to over fill your blender (you don't want a soup explosion...that would really ruin your night and dinner plans).

Return to a boil and then add the noodles. Cook until tender...about 7 - 8 minutes.

Mix the flour and additional broth, stock, water...(I used broth cuz I ran out of stock) until smooth and stir into the noodle mixture.

If you find that it's a little too thick...add more broth / stock.

Allow the soup to boil for a minute or two and then stir in the creamy vermouth mixture and chicken.

Season with salt and pepper to taste and enjoy

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