RAINY SEASON CHICKEN SOUP

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.