Rainy Season Chicken Soup Recipe

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Rainy Season Chicken Soup

Kitchen Crew


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porcini mushrooms, dried
2 Tbsp
leeks, white part only, finely chopped
1 medium
carrot, diced
1 large
celery rib, chopped
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


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 this Recipe

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