Rainy Season Chicken Soup

Rainy Season Chicken Soup Recipe

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Ingredients

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2
porcini mushrooms, dried
2 Tbsp
butter
2
leeks, white part only, finely chopped
1 medium
carrot, diced
1 large
celery rib, chopped
2
chicken breasts, halved, boneless and skinless
2 Tbsp
flour
2 Tbsp
white wine, dry
4 c
chicken stock
1 c
sour cream
1 c
egg noodles
pinch
salt
pinch
pepper

How to Make Rainy Season Chicken Soup

Step-by-Step

  • 1Using a small pan, bring a cup of water to boiling and drop in the mushrooms; cook uncovered over medium-high heat for 10 minutes, then drain the mushrooms, pat them dry, and slice thinly. Set aside.
  • 2In a large saute pan, melt the butter over low heat; put in the leeks, carrots, onions, celery and chicken and stir gently.
  • 3Cover 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.)
  • 4Cover and cook another 5 minutes or until chicken is just done; remove the chicken from the pan and set aside to cool.
  • 5Sprinkle the flour over the melted butter, vegetables and juices.
  • 6Stir to cook over low heat for 2 minutes; slowly add the white wine and 2 cups of broth.
  • 7Stir 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.
  • 8In a large frying pan, bring the remaining 2 cups of broth to boiling and add noodles.
  • 9Cook 4 minutes or until almost done; do not drain.
  • 10Slowly add the noodle mixture to the hot vegetables and sour cream mixture.
  • 11Add the chicken and the mushroom and bring back to boiling.
  • 12Serve immediately.

Printable Recipe Card

About Rainy Season Chicken Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy




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