Rainy Season Chicken Noodle Soup

Using a small pan, bring a cup of water to boiling and drop in mushrooms. Cook, uncovered over medium-high heat for 10 minutes, drain the mushrooms, pat dry, and slice thinly. Set aside.

In a large sauté pan, melt the butter over low heat. Put in the leeks, carrots, onion, celery, and chicken, stir gently, and cover to cook over low heat for 5 minutes (may take longer if chicken is thick). Take off the cover, stir the vegtables, turn the chicken and test for doneness. The chicken should be half done. Cover and cook another 5 minutes or until chicken is just done - not overdone (may take longer if chicken is thick). Remove chicken from pan and set aside to cool.

Sprinkle the flour over the melted butter, vegtables, and pan juices, and stir to cook over low heat for 2 minutes. Slowly add the wine and 2 cups of chicken broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly, and allow to cook gently (don’t boil) while you slice the chicken into bite sized pieces.

In a large frying pan, bring the remaining 2 cups of stock to a boil. Add the fideo. Cook 4 minutes or until almost done. Do not drain. Slowly add the noodle mixture to the hot vegtables and sour cream mixture. Add the chicken and heat until hot. Serve immediately.