Rainy Season Chicken Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Ingredients
- 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
- 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.
About Rainy Season Chicken Soup
Course/Dish: Chicken Soups
Other Tag: Quick & Easy
