RAINY SEASON CHICKEN SOUP

Rainy Season Chicken Soup image

Provided by Kitchen Crew

Number Of Ingredients 13

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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.