13 cups chicken stock 1/4 cup dry vermouth 1/4 cup butter 1 cup heavy cream
1/2 lb. medium egg noodles 3/4 cup flour 1 1/4 cups water 2 cups diced cooked chicken (use thighs only – breasts are too tough) Salt and pepper to taste Chopped parsley Tarragon (1-2 tsp.) optional 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 remianing 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, parsley and tarragon.