Rainy Season Chicken Soup
Submitted by suzette
Creamy chicken noodle soup with dried porcini mushrooms, leeks, and sour cream in a white wine broth. Rich, earthy comfort food for cold, dreary days.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
60 minThis isn’t your standard chicken noodle soup. Dried porcini mushrooms bring a deep, woodsy earthiness that turns a simple bowl into something genuinely warming, and the sour cream stirred into the broth creates a velvety, stroganoff-like richness you won’t find in most chicken soups.
The technique here is worth paying attention to. The chicken breast gets gently cooked right alongside the leeks, carrots, onions, and celery over low heat. That slow approach keeps the breast tender instead of rubbery, and the vegetables release their juices directly into the base. Once the chicken comes out, flour gets sprinkled into those pan juices to build a proper roux before the wine and broth go in.
Cooking the egg noodles directly in broth instead of water is a small detail that makes a big difference. The noodles absorb flavor as they cook and release starch that thickens the soup naturally.
Kitchen Tips
- Rehydrate porcini in boiling water for the full 10 minutes. Under-soaked mushrooms stay tough and chewy. Pat them dry before slicing so they don’t water down the soup.
- Add the sour cream very slowly to the hot broth and stir constantly. Dumping it in all at once can cause curdling, especially with non-fat sour cream.
- Pull the chicken when just done, not a minute longer. It gets sliced and goes back into the hot soup, where it continues cooking. Overdone chicken at the first stage means dry, stringy pieces at serving.
Variations
- Mushroom medley: Add sliced cremini or shiitake alongside the porcini for even more earthy depth.
- Herb boost: Stir in fresh thyme or dill just before serving. Both pair beautifully with the porcini-sour cream combination.
Ingredients
Directions
Using a small pan, bring a cup of water to boiling and drop in the mushrooms.
Cook uncovered over med-high heat for 10 minutes. then drain the mushrooms, pat them dry, and slice thinly.
Set aside.
In a large sauté pan, melt the margarine over low heat.
Put in the leeks, carrots, onions, celery and chicken and stir gently.
Cover and cook over low heat for 5 mins.
Take cover off, stir the vegetables and turn the chicken and check for doneness.
(The chicken should be ½ done).
Cover and cook another 5 minutes or until chicken is just done. Remove the chicken from the pan and set aside to cool.
Sprinkle the flour over the melted margarine, vegetables and juices.
Stir to cook over low heat for 2 minutes.
Slowly add the white wine and 2 cups of broth.
Stir and cook until bubbly and thickened.
Add the sour cream very slowly, and allow to cok gently while you slice the chicken into thin bite-sized pieces.
In a large frying pan, bring the remaining 2 cups of broth to boiling and add noodles.
Cook 4 minutes. or until almost done.
Do not drain.
Slowly add the noodle mixture to the hot vegetables and sour cream mixture.
Add the chicken and the mushroom and bring back to boiling.
Serve immediately.
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