Rainy Season Chicken Soup
Source of Recipe
The Main Corpse, Diane Mott Davidson
Recipe Introduction
I love a good mystery and if it has a recipe in it even the better!
List of Ingredients
2 dried porcini mushrooms
2 Tablespoons butter
2 leeks, split, rinsed, diced (white part only)
1 medium carrot, diced
1 medium onion, diced
1 large celery ribs, diced
2 boned and skinned chicken breast halves
2 Tablespoons all-purpose flour
2 Tablespoons white wine
4 cups fat-free chicken broth, or chicken stock, divided
1 cup fat-free sour cream
1 cup fideo, fine cut egg noodles
salt and pepper
Recipe
Using a small pan, bring a cup of water to boiling and drop in the porcini mushrooms. Cook uncovered over medium-high heat for 10 minutes, then drain the mushrooms, pat them dry, and slice thinly. Set aside. In a large saute pan, melt the butter over low heat. Put in the leeks, carrot, onion, celery, and chicken, stir gently, and cover to cook over low heat for 5 minutes. Take off the cover, stir the vegetables, turn the chicken, and check for doneness. (The chicken should be about half done.) Cover and cook another 5 minutes, or until chicken is just done - not overdone. Remove the chicken from the pan and set aside to cool. Sprinkle the flour over the melted butter, vegetables, and pan juices, and stir to cook over low heat for 2 minutes. Slowly add the white wine and 2 cups of the chicken broth. 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-size pieces.
In a large frying pan, bring the remaining 2 cups of stock to boiling, and add fideo. Cook 4 minutes, or until almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables and sour cream mixture. Add the chicken and bring back to boiling. Serve immediately. Serves 4
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