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).
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.
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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.