Best Rainy Season Chicken Soup Recipes

RAINY SEASON CHICKEN SOUP image

Yield 4 bowls

Number Of Ingredients 13

2 dried porcini mushrooms
2 tbl butter
2 leeks, white part only, split, rinsed, diced
1 med carrot, diced
1 med onion, diced
1 lg celery rib, diced
2 boneless, skinless, chicken breast halves
2 tbl flour
2 tbl dry white wine
4 cups chicken stock, divided
1 cup sour cream
1 cup fine-cut egg noodles
salt & pepper

Steps:

Using a small pan, bring a cup of water to a boil & drop in the mushrooms. Cook uncovered med high for 10 min, drain, pat dry, slice thinly & set aside. In a lg sauce pan, melt the butter over low heat. Put in the leeks, carrot, onion, celery & chicken, stir gently, & cover to cook over low heat for 5 min. Take off cover, stir vegetables, turn the chicken. Cover & cook for another 5 minutes. Check chicken for doneness. Remove the chicken from the pan and set aside to cool. Add the mushrooms to the vegetable mixture. Sprinkle the flour over the vegetables and stir to cook over low heat for 2 minutes. Slowly add the wine & 2 cups of the chicken broth. Stir & cook till thick & bubbly. Add the sour cream very slowly, and allow to cook gently while you slice the chicken into bite sized pieces. In a large frying pan bring the remaining 2 cups of broth to a boil and add the noodles. Cook for about 4 min or until almost done. Do not drain. Slowly add the noodle mixture to the the chicken mixture & bring back to boiling.

Rainy Season Chicken Soup image

Provided by MarinesWife

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 leeks, white part only, split, rinsed & diced
2 medium carrots, diced
1 medium onion, diced
2 large celery ribs, diced
4 boneless skinless chicken breast halves
4 tablespoons flour
6 ounces dry white wine
8 cups chicken stock, divided
16 ounces sour cream
16 ounces fideo fine-cut egg noodles
salt and pepper

Steps:

In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
Remove the chicken and set aside.
Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
Slice the chicken into bite size pieces and add back to pot.
Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.

Nutrition Facts : Calories 777.8, Fat 29, SaturatedFat 15.1, Cholesterol 164.3, Sodium 632.8, Carbohydrate 82.2, Fiber 4.3, Sugar 10.2, Protein 41

Rainy Season Chicken Soup image

Provided by Kitchen Crew

Number Of Ingredients 13

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

Steps:

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.