13 c. chicken broth, divided
1/4 c. dry vermouth (optional)
4 tbsp. butter
1 c. whipping cream
1 (12 oz.) pkg. egg noodles
1 c. thinly sliced celery (about 2 medium stalks)
1 1/2 c. water
3/4 c. all-purpose flour
2 c. diced cooked chicken
1/4 c. finely chopped fresh parsley (optional)

Combine 1 cup broth, vermouth (if desired) and butter in small saucepan. Bring to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15 to 20 minutes. Stir in cream. Set aside.

Bring remaining 12 cups broth to a boil in Dutch oven. Add egg noodles and celery; cook until noodles are just tender.

Place water and flour in medium bowl; stir until smooth. Sift flour mixture into broth in Dutch oven. Boil about 2 minutes, stirring constantly.

Stir in reserved cream mixture; add chicken. Season to taste with salt and pepper. Heat just to serving temperature. Do not boil. Sprinkle with parsley, if desired.