Chicken Noodle Soup
12 cup chicken broth
1/4 cup white grape juice
1/4 cup butter
1 cup heavy cream
8 oz Egg noodles
1/2 cup flour
1 1/2 cups cold water
2 cups cooked diced chicken
salt and ground pepper
1/4 to 1/2 tsp fine herbs (aka little sprinkle -more or less depending how "seasoned" you like your food- of those herbs that you like. We usually do Thyme, Basil, Oregano)
In small saucepan, combine 1 cup of chicken broth, juice and butter. Bring mixture to boil then reduce heat and let simmer until mixture has reduced to 1/2 cup total. (This usually takes a little while so plan ahead and don't start when you are in a hurry to get dinner on the table.) Stir in cream and set mixture aside.
In a large stock pot, heat remaining 11 cups of broth to boil. Add noodles and cook 13-15 minutes (may vary though, I usually go until noodles are almost done but not quite so they don't get overcooked while finishing the rest of the recipe.)
Blend flour and water together and stir into soup. Bring to a boil again. Then add cream mixture, salt, pepper, herbs, and chicken.
Heat through and serve immediately.
Serves 6
2 comments:
Ooohh, white grape juice? How interesting! How does the juice affect the recipe? Sounds tasty!
The grape just does not give a real strong taste because of the ratios, but it does give it a little bit of a "tang." I honestly think the original recipe had white wine but this was our alternative, although the alcohol probably would have cooked out (?) but I don't know since the recipe that was passed down from my mom had the grape juice.
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