Rainy Season Chicken Soup

* Exported from MasterCook *

Rainy Season Chicken Soup

Recipe By : Diane Mott Davidson, The Main Corpse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken & Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 dried porcini mushrooms
2 tablespoons margarine
2 leeks -- white part only,
split, rinsed, diced
1 medium carrot -- diced
1 medium onion -- diced
1 large celery ribs -- diced
2 boned and skinned chicken breast halves
2 tablespoons flour
2 tablespoons dry white wine
4 cups chicken stock
1 cup nonfat sour cream
1 cup egg noodles -- finely cut
salt and pepper

Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over med-high heat for 10 mins., then drain the
mushrooms, pat them dry, and slice thinly. Set aside.
In a large saute pan, melt the margarine over low heat. Put in the leeks,
carrots, onions, celery and chicken and stir gently. Cover and cook over
low heat for 5 mins. Take cover off, stir the vegetables and turn the
chicken and check for doneness. (The chicken should be 1/2 done.) Cover and
cook another 5 mins. or until chicken is just done. Remove the chicken from
the pan and set aside to cool. Sprinkle the flour over the melted margarine
, vegetables and juices. Stir to cook over low heat for 2 mins. Slowly add
the white wine and 2 cups of broth. Stir and cook until bubbly and
thickened. Add the sour cream very slowly, and allow to cok gently while
you slice the chicken into thin bite-sized pieces.
In a large frying pan, bring the remaining 2 cups of broth to boiling and
add noodles. Cook 4 mins. or until almost done. Do not drain. Slowly add
the noodle mixture to the hot vegetables and sour cream mixture. Add the
chicken and the mushroom and bring back to boiling. Serve immediately.





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