Rainy Season Chicken Soup

Rainy Season Chicken Soup

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  • 2
    porcini mushrooms, dried
  • 2 Tbsp
  • 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
  • 2 Tbsp
    white wine, dry
  • 4 c
    chicken stock
  • 1 c
    sour cream
  • 1 c
    egg noodles
  • pinch
  • pinch

How to Make Rainy Season Chicken Soup


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

Printable Recipe Card

About Rainy Season Chicken Soup

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

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