Chicken Soup for the Cold

"Just what the doctor ordered!"
 
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Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cook the egg noodles until al dente.
  • Drain the water from the noodles and coat in olive oil to prevent sticking.
  • Set the noodles aside.
  • Melt butter in a Dutch oven or soup pot over medium-low heat.
  • Add 1/4 cup olive oil.
  • Add leeks, carrots, celery, salt, and pepper.
  • Cook gently for about 5 minutes.
  • Remove from heat.
  • Heat the chicken stock and wine in a second large saucepan to boiling.
  • Add the chicken breasts.
  • Reduce the heat and simmer uncovered for 15 minutes.
  • Remove the chicken breasts, let cool, and then shred.
  • Add the stock, green beans, mushrooms, to the vegetables.
  • Simmer uncovered over low heat for 10 minutes.
  • Taste the green beans to make sure they are tender, cook longer if necessary.
  • Add the cooked noodles and shredded chicken.
  • Cook for about 5 minutes.
  • Add the chopped parsley and stir well.
  • Serve immediately.

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