Rainy Season Chicken Soup
Source of Recipe
From the book "The Main Corpse" by Diane Mott Davidson
List of Ingredients
2 dried porcini mushrooms
2 tablespoons light margarine
2 leeks -- white part only, split, rinsed and diced
1 medium carrot -- diced
1 stalk celery -- diced
2 boneless skinless chicken breast halves
2 tablespoons flour
2 tablespoons dry white wine
4 cups chicken broth - lite & fat-free
1 cup fat-free sour cream
1 cup yolk-free egg noodlesRecipe
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, onions, 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. Cover and cook another 5 minutes, or until chicken is just done. 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 chicken broth to boiling, and add the noodles. Cook as noodle package directs. Do not drain. Slowly add the noodle mixture to the hot vegetables and sour cream mixture. Add the chicken and the mushrooms and bring back to boiling. Serve immediately.
Serves: 4
Per Serving: 242 Calories; 4g Fat (14.9% calories from fat); 23g Protein; 28g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 620mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
|
|
member logon
