a little of each

Ingredients

13 cups chicken stock

¼ cup dry vermouth

¼ cup butter

1 cup heavy cream

½ lb medium egg noodles (about 4 cups)

¾ cup flour

1 ¼ cups water

2 cups diced, cooked chicken

salt and pepper to taste

chopped parsley

Directions

Combine one cup of the stock, the vermouth and the butter. Bring to a boil and boil rapidly until mixture is reduced to about ¼ 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. In a separate bowl, blend flour with water until smooth. Stir into noodles. Stir until mixture boils one or two minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley.