Warm Up with Chicken Noodle Soup

     I've been making a lot of soup this winter and one of my favorites is a recipe from Silver Palate's Good Times Cookbook for chicken noodle.  The soup is served here with Parmesan-Chive Biscuits.

        Chicken Noodle Soup
   adapted recipe from Silver Palate's Good Times Cookbook | Julee Rosso and Sheila Lukins

• 4 medium-size leeks (white parts only)
• 8 cups water
• 2 tablespoons cider vinegar
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 2 medium-size carrots, peeled and finely chopped
• 3 ribs celery, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 quarts organic chicken stock
• 1 cup dry white wine
• 2 whole chicken breasts, skinned and boned
• 8 medium-size mushrooms, wiped clean and thinly sliced
• 2 cups cooked thin egg noodles
• 4 ounces green beans, ends trimmed, diagonally sliced
• 3 tablespoons chopped fresh Italian parsley

1.  Cut the leeks lengthwise in half and soak in water mixed with the vinegar for 15 minutes.  Drain and rinse the leeks.  Cut into fine dice.
2.  Heat the butter and olive oil in a large heavy saucepan over medium-low heat.  Add the leeks, carrots, celery, salt, and pepper.  Cook gently for 5 minutes.  Remove from heat.
3.  Heat the chicken stock and wine in a second large saucepan to boiling.  Add the chicken.  Reduce heat and simmer uncovered for 15 minutes.  Remove the chicken and allow to cool.
4.  Add the stock and mushrooms to the vegetables.  Simmer uncovered over low heat for 10 minutes.
5.  Add the noodles and green beans and simmer for an additional 5 minutes. Remove from the heat.
6.  Shred the chicken breasts and add to the soup.  Add the parsley and stir well.  Serve immediately. 

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