Rainy season chicken soup

 
                         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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