Hearty Shaker Soup

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Ingredients

• 13 cups chicken broth, divided
• 1/4 cup dry vermouth, optional
• 4 tablespoons butter
• 1 cup whipping cream
• 1 (12-ounce) package egg noodles
• 1 cup thinly sliced celery (about 2 medium stalks)
• 1 1/2 cups water
• 3/4 cup all-purpose flour
• 2 cups diced cooked chicken
• Salt and black pepper
• 1/4 cup finely chopped fresh parsley, optional

Directions

• 1
  Combine 1 cup broth, vermouth, if desired, and butter in small saucepan. Bring to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15 to 20 minutes. Stir in cream. Set aside.
• 2
  Bring remaining 12 cups broth to a boil in Dutch oven. Add egg noodles and celery; cook until noodles are just tender.
• 3
  Place water and flour in medium bowl; stir until smooth. Stir flour mixture into broth in Dutch oven. Boil about 2 minutes, stirring constantly.
• 4
  Stir in reserved cream mixture; add chicken. Season to taste with salt and pepper. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired.