Rainy Season Chicken Soup

Rainy Season Chicken Soup

From  The Main Corpse by Diane Mott Davidson (mystery novelist whose detective is a caterer)
I still remember the first night we made this.  The kids were in HS, and I think we ate in front of the TV watching a Twilight Zone marathon.  It was a cold night, and it was a huge hit. 

FYI - I don't think the original recipe states what you do with the porcini mushrooms after you prepare them.  They are probably added at the end.  I use regular mushrooms and include them with the other vegetables in step 1.  I realize this creates more liquid, so when you add the flour in step 4, you might need a bit extra.  Another option is to sauté the mushrooms and add them to the soup at the end. - Carol

My version	Original
2	2	2 dried porcini mushrooms or 4 oz fresh shiitake or  4-8 oz regular)
3	2	Tablespoons butter
2	2	Leeks, white part only, split, rinsed, and diced (a medium onion works just as well - finely diced)
2	1	Medium size carrot
1	1	Medium size onion
2	1	Large celery rib, diced
4	2	Boneless, skinless chicken breast halves
3	2	Tablespoons all purpose flour
3	2	Tablespoons dry white wine
6	4	Cups chicken stock/broth
1/4 - 1/3	1	Cup fat-free sour cream (I never use the full amount)
1 ½	1	Cup fideo (fine-cut) egg noodles
		Salt and pepper to taste

Mushrooms:

Porcini - Bring a cup of water to boiling and drop in the porcini mushrooms. Cook uncovered over medium-high heat for 10 minutes, then drain, pat dry, and slice thinly.  Set aside.  (Not sure when to add them. Recipe doesn’t say.)

Regular – Slice and add with other vegetables in step 1.

1. In large sauté pan, melt the butter over low heat.  Put in the leeks, carrot, onion, celery, mushrooms, and chicken.  Stir gently and cover to cook over low heat for 5 minutes.
2. Take off the cover, stir the vegetables, turn the chicken, and check for doneness.  Cover and cook another 5 minutes or until chicken is just done.
3. Remove the chicken from the pan and set aside to cool.  Leave vegetables in pan.
4. While the chicken is cooling, 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 (3) cups of the chicken broth.  Stir and cook until bubbly and thickened.
5. Add the sour cream very slowly, and allow to cook gently.  Slice the cooled chicken into thin, bite-size pieces.
6. In a large frying pan, bring the remaining 2 (3) cups of stock to boiling and add the noodles.  Cook 4 minutes or until almost done.  Do not drain.
7. Slowly add the noodle mixture (broth and noodles) to the hot vegetables and sour cream mixture.  Add the chicken and bring back to boiling.  

Serve immediately.

(Just) Chicken Pie

Chicken Pie

This is off the charts mouth watering good!  There is nothing in it but chicken - no peas or carrots.  - Carol

From  Cooking Down East by Marjorie Standish, given to me by my good friend from Maine, Callie

9” round	9X13	Ingredients
4 lbs.	6 lbs.	Chicken, cup up
2 ½ cups	1 pint	Water
1	1+	Carrot
1	1+	Onion
1	1+	Celery
3-4 TBSP	6 TBSP	Flour Salt and pepper Pie crust*

*You need a doube pie crust.  If making the 9X13 recipe, 3 single crusts should work.

1.  Cook the chicken

     Rinse chicken and put in pot with water, carrot, onion, celery, salt, and pepper.

     Cook (simmer) until chicken practically falls off bone.

     Remove from water (save the broth!), let cool and remove meat from bone.

2.  Make the broth/gravy

     Strain the broth and cool.

     Mix part of cool broth with flour.  

     Heat and add rest of broth, stirring until thickened*.

         *There is an ideal thickness, close to the thickness of gravy.

3.  Make double pie crust

4.  Assemble pie

     Place large pieces of chicken into bottom pie crust.

     Cover with thickened broth.

     Add top piecrust and vent well.

Bake at 425° for 35 minutes.

Serve hot.