Introduction

Shaker Chicken and Noodle Soup is a comforting classic, perfect for cozy evenings. This hearty soup combines tender chicken, egg noodles, and a rich creamy broth with a unique touch of dry vermouth for depth of flavor.

A white pot filled with a creamy soup containing wide, flat yellow noodles layered on the top and mixed throughout, shredded light pink chicken pieces scattered among the noodles, and small green parsley leaves sprinkled on the surface, with black pepper dots visible as seasoning; a silver spoon rests on the right edge of the pot, which sits on a white marbled surface beside a striped white and blue cloth; to the left, there are two whole and one torn soft golden bread rolls and a small white bowl holding coarse salt and cracked black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 1/2 cups (1474g) chicken stock
2 tablespoons (28g) dry vermouth
2 tablespoons (28g) butter
1/2 cup (113g) heavy cream
2 cups (113g) egg noodles, uncooked
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
2/3 cup (152g) water
1 cup (142g) diced cooked chicken or turkey
Salt and pepper to taste
Chopped fresh parsley, for garnish

Instructions

Step 1: In a small saucepan, combine 1/2 cup of the chicken stock with the dry vermouth and butter. Bring to a boil and reduce the liquid until it measures about 1/4 cup and becomes syrupy. Stir in the heavy cream, then set the mixture aside.
Step 2: In a larger saucepan, bring the remaining chicken stock to a boil. Add the uncooked egg noodles and cook until tender, about 7 to 8 minutes.
Step 3: In a separate bowl, mix the flour and water together until smooth. Stir this mixture into the pot with the noodles and stock.
Step 4: Allow the soup to boil for 1 to 2 minutes to thicken slightly. Then, stir in the cream mixture and the diced cooked chicken or turkey.
Step 5: Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Tips & Variations

Use homemade chicken stock for a richer flavor, or substitute with a good-quality store-bought version.
For a lighter soup, substitute half the heavy cream with whole milk or omit it entirely.
Add a squeeze of fresh lemon juice for brightness just before serving.
Try using different herbs like thyme or dill for a flavorful twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove and stir occasionally to prevent the cream from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Three white bowls with blue floral patterns hold a creamy chicken noodle soup. Each bowl has a light thick cream base, topped with pale yellow wide egg noodles and shredded white chicken pieces. Bright green chopped parsley is sprinkled on top along with black pepper. The bowls are placed on a white marbled surface with a wooden board underneath one bowl. Two silver spoons lie near the bowls. A small white bowl with salt and black pepper is near the bottom left corner. A few parsley leaves are scattered around the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles in this soup?

Yes, while traditional egg noodles are recommended, you can substitute other pasta such as small shells, rotini, or even broken spaghetti. Adjust cooking time accordingly to ensure noodles are tender.

What can I substitute for dry vermouth?

If you don’t have dry vermouth, dry white wine or a splash of lemon juice with a pinch of sugar can be used to add acidity and depth to the broth.

Shaker Chicken and Noodle Soup Recipe

Print Recipe

★★★★★

4.8 from 568 reviews

A comforting and creamy Shaker Chicken and Noodle Soup featuring tender chicken, egg noodles, and a rich broth thickened with a flour mixture and finished with a buttery vermouth cream sauce. Perfect for a cozy meal that combines classic flavors with easy stovetop cooking.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Soup Base

6 1/2 cups (1474g) chicken stock
2 tablespoons (28g) dry vermouth
2 tablespoons (28g) butter
1/2 cup (113g) heavy cream

Noodles and Thickening

2 cups (113g) egg noodles, uncooked
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
2/3 cup (152g) water

Protein and Seasoning

1 cup (142g) diced cooked chicken or turkey
Salt and pepper to taste
Chopped fresh parsley, for garnish

Instructions

Prepare the Vermouth Cream Mixture: In a small saucepan, combine 1/2 cup of the chicken stock with dry vermouth and butter. Bring the mixture to a boil and reduce it until about 1/4 cup remains, creating a syrupy consistency. Stir in the heavy cream and then set the mixture aside.
Cook the Noodles: In a separate larger saucepan, bring the remaining chicken stock to a boil. Add the uncooked egg noodles, and cook them until tender, approximately 7 to 8 minutes.
Make the Flour Slurry: While noodles are cooking, mix the unbleached all-purpose flour with water until smooth. Stir this slurry into the boiling noodle and stock mixture to thicken the soup.
Combine and Heat Through: Allow the soup to boil for an additional 1 to 2 minutes after adding the flour mixture. Then, stir in the reserved vermouth cream mixture and the diced cooked chicken or turkey.
Season and Garnish: Add salt and pepper to taste. Serve the soup hot, garnished with freshly chopped parsley for bright color and flavor.