Rainy Season Chicken Soup

Recipe Ingredients

2		Dried porcini mushrooms
2 tablespoons	30ml	Margarine
2		Leeks - white part only
		Split - rinsed, diced
1		Carrot - diced (medium)
1		Onion - diced (medium)
1		Celery ribs - diced (large)
2		Boned and skinned chicken breast halves
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Dry white wine
4 cups	948ml	Chicken stock
1 cup	237ml	Nonfat sour cream
1 cup	198g / 7oz	Egg noodles - finely cut
		Salt and pepper

Recipe Instructions

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 saute 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 minutes Take cover off, stir the vegetables and turn the chicken and check for doneness. (The chicken should be 1/2 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 cook 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.

Source-The Main Corpse by Diane Mott Davidson

Source:
Diane Mott Davidson, The Main Corpse

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