Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shaker Chicken And Noodle Soup
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- #49807
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
13 cups chicken stock
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream
1/2 pound medium egg noodles
3/4 cup flour
1 1/4 cup water
2 cups diced cooked chicken
salt and pepper, to taste
chopped parsley
directions
Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy consistency. Stir in the cream and set aside.
Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender.
Blend flour with water until smooth. Stir into noodles. Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken. Season with salt and pepper.
Heat to serving temperature. Garnish with chopped parsley.
added by
pauls
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
December 7, 2016
I used a can of cream of chicken soup instead of the flour and water and this was delicious. It wasn't like an Alfredo, thank goodness! My kids like a broth soup. We all love this and we'll have it again next week.