Rainy Season Chicken Soup
Yield
4 servingsPrep
10 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, porcini
dried |
|
| 2 | tablespoons |
margarine
|
|
| 2 | each |
leeks
white part only, split, rinsed, diced |
*
|
| 1 | medium |
carrots
diced |
|
| 1 | medium |
onions
diced |
|
| 1 | large |
celery stalks
diced |
*
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
white wine
dry |
|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
sour cream, non-fat
|
|
| 1 | cup |
egg noodles
finely cut |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, porcini
dried |
|
| 3E+1 | ml |
margarine
|
|
| 2 | each |
leeks
white part only, split, rinsed, diced |
*
|
| 1 | medium |
carrots
diced |
|
| 1 | medium |
onions
diced |
|
| 1 | large |
celery stalks
diced |
*
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
white wine
dry |
|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
sour cream, non-fat
|
|
| 237 | ml |
egg noodles
finely cut |
|
| 1 | x |
salt and black pepper
|
*
|
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.
