Shaker Chicken and Noodle Soup

13 cups chicken stock
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream

1/2 lb. medium egg noodles
3/4 cup flour
1 1/4 cups water
2 cups diced cooked chicken (use thighs only - breasts are too tough)
Salt and pepper to taste
Chopped parsley
Tarragon (1-2 tsp.) optional
Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil
rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy
consistency. Stir in the cream and set aside.

Meanwhile, heat remianing stock to a boil. Add noodles and cook just
until tender. Blend flour with water until smooth. Stir into noodles.
Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken.
Season with salt and pepper, parsley and tarragon.