• Servings: 6
• 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

1. 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.
2. 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.
3. Add 6 cups of chicken stock and bring to a boil.
4. (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.)
5. 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).
6. Return to a boil and then add the noodles. Cook until tender...about 7 - 8 minutes.
7. 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.
8. If you find that it's a little too thick...add more broth / stock.
9. Allow the soup to boil for a minute or two and then stir in the creamy vermouth mixture and chicken.
10. Season with salt and pepper to taste and enjoy

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