13 c. chicken broth, divided
1/4 c. dry vermouth
1/4 c. butter
1 c. heavy cream
1 (12 oz.) pkg. frozen or dry egg noodles
1 1/2 c. water
3/4 c. all purpose flour
2 c. diced cooked chicken
Salt and pepper to taste
1/4 c. finely chopped parsley (optional)

Combine 1 cup broth, vermouth, and butter in small saucepan. Bring to a boil and cook until liquid is reduced to 1/4 cup and has a syrupy consistency. Stir in cream; set aside.

Bring remaining broth to a boil in Dutch oven. Add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 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.

NOTE: This soup freezes well.