Cooking Fresh with Chef Rick Recipe #12 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #12

1 CUP BUTTER
2 CUPS YELLOW ONION, CHOPPED
4 MEDIUM SIZED CARROTS, CHOPPED
4 RIBS CELERY, CHOPPED
1 TEASPOON FRESHLY GROUND BLACK PEPPER
10 CUPS CHICKEN STOCK, HOMEMADE OR CANNED
1 CUP DRY WHITE WINE
2 WHOLE CHICKEN BREAST, SKINNED AND BONED
8 MEDIUM-SIZED BUTTON MUSHROOMS, SLICED
2 CUPS COOKED THIN EGG NOODLES OR BOW TIE PASTA
6 OUNCES GREEN BEANS, TRIMMED, SLICED
3 TABLESPOONS CHOPPED PARSLEY

1.  MELT THE BUTTER IN A LARGE HEAVY SAUCE PAN OVER MEDIUM HEAT.  ADD THE ONION, CARROTS, CELERY, AND BLACK PEPPER.  COOK GENTLY FOR 5 MINUTES.  REMOVE FROM HEAT.

2.  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 LET COOL.

3.  ADD THE STOCK AND MUSHROOMS TO THE VEGETABLES.  SIMMER UNCOVERED OVER LOW HEAT FOR 10 MINUTES.

4.  ADD THE NOODLES AND GREEN BEANS AND SIMMER FOR ANOTHER 5 MINUTES.  REMOVE FROM HEAT.

6.  SHRED THE CHICKEN BREASTS AND ADD TO THE SOUP.  ADD THE CHOPPED PARSLEY AND STIR WELL.  SERVE AND FEEL BETTER IMMEDIATELY!