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  1. In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.

  2. In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.

  3. Mix the flour and water together until smooth, and stir into the noodle mixture.

  4. Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.

  5. Season with salt and pepper to taste, and garnish with chopped parsley.

Tips from our Bakers

  • Prefer not to use vermouth? Alcohol is a flavor carrier, so you'll definitely lose a bit of flavor; but substitute extra broth or water for the vermouth, if desired.