This dish was described to me “OLD, old recipe” that was shared by a dear friends Mom, Anne Beach, who happens to be one of the best cooks I know! EVERYTHING Mrs. B makes is divine, I can remember shortly after moving to H town back in the 90’s sitting in Mrs. B’s kitchen and watching her make homemade Lemon Bars. She cooks with LOVE. Love of the ingredients, love of those she is cooking for and love in the sharing a bit of herself with all those who are lucky enough to know her! She is a great lady!
Back to the recipe!
12 cups chicken stock
1/2 c flour
1 bag of egg noodles, I have recently discoverd Reames (found in the freezer section and highly recommned, they taste homemade)
2-3 cups chicken, diced or shredded, whatever you like
Melt butter, vermouth and 1 cup stock. Bring to a boil and reduce down to apx 1/2 c. Stir in cream and sit aside. Add remaining stock to dutch oven and bring to a boil add noodles and cook. Add flour/water mix stir, cook 1-2 mins, add cream mix, spices and chicken and cook a few more mins. Serve
It is the closest thing to Chicken and Dumplings I have ever had and is DELISH!