Chicken Soup for the Cold |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Just what the doctor ordered! Ingredients:
2 medium leeks, finely dice the white part only |
1/4 cup butter |
1/4 cup olive oil |
2 medium carrots, peeled and finely chopped |
3 celery ribs, finely chopped |
2 teaspoons kosher salt |
1 teaspoon fresh ground pepper |
2 1/2 quarts chicken stock (homemade or good quality) |
1 cup dry white wine |
2 whole chicken breasts, skinned and boned |
8 medium white button mushrooms, sliced |
2 cups cooked thin egg noodles |
4 ounces green beans, ends trimmed off and cut on the diagonal |
3 tablespoons chopped fresh italian parsley |
Directions:
1. Cook the egg noodles until al dente.
2. Drain the water from the noodles and coat in olive oil to prevent sticking.
3. Set the noodles aside.
4. Melt butter in a Dutch oven or soup pot over medium-low heat.
5. Add 1/4 cup olive oil.
6. Add leeks, carrots, celery, salt, and pepper.
7. Cook gently for about 5 minutes.
8. Remove from heat.
9. Heat the chicken stock and wine in a second large saucepan to boiling.
10. Add the chicken breasts.
11. Reduce the heat and simmer uncovered for 15 minutes.
12. Remove the chicken breasts, let cool, and then shred.
13. Add the stock, green beans, mushrooms, to the vegetables.
14. Simmer uncovered over low heat for 10 minutes.
15. Taste the green beans to make sure they are tender, cook longer if necessary.
16. Add the cooked noodles and shredded chicken.
17. Cook for about 5 minutes.
18. Add the chopped parsley and stir well.
19. Serve immediately.
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