Creamy chicken noodle soup

1. Combine 1 cup of the broth, the vermouth, and the butter in a saucepan. Bring to a boil and reduce to 1/4 cup liquid (with a syrupy consistency). When reduced, remove from heat and add in the cream. Set whole mixture aside.
While vermouth mixture is reducing, bring remaining broth to a boil in a soup pot. Add carrots and cook for 5 minutes. Add Noodles and cook for an additional 15 minutes. Reduce heat and keep at a simmer.
Combine flour and water in a bowl and blend well. No lumps. Add to simmering soup pot and stir until soup thickens, about 2 minutes. Add in cooked chicken and heat through.
Add in reserved vermouth mixture and heat through again.