Creamy Chicken Noodle Soup

12 cups chicken broth

1/2 cup dry Vermouth wine

1/2 cup butter

1 cup heavy cream

1 pkg GRANDMA’S Wide Egg Noodles (2 pkgs if you like lots of noodles)

1/2 cup flour

1 1/2 cups cold water

2 cups cooked diced chicken (maybe a rotisserie chicken, skin and bones removed)

salt and pepper to taste

1 1/2 tsp fine herbs

In small saucepan combine 1 cup chicken broth, vermouth and butter.

Bring to a boil then reduce heat and simmer until mixture has reduced

to ½ cup.

Stir cream into mixture and set aside.

In a large stockpot heat remaining 11 cups broth to a boil.

Add the separated noodles and cook 13 to 15 minutes.

Blend flour and water together and stir into the broth.

Bring soup to a boil again. Add the cream mixture, salt, pepper, herbs and chicken.

Heat through and serve. Very rich soup. Yummmmmmmmy!