Chicken Noodle soup - Yum

4 - 5 medium sized leeks, white party only
8 cups water
2 tblsp cider vinegar
1/2 cup unsalted butter (1 stick)
4 medium size carrots, peeled and finely chopped
4 -5 ribs celery, finely chopped
2 tsp coarse salt
1 tsp black pepper freshly ground
2 1/2 quarts chicken stock
1 cup dry white wine
2 whole chicken breast, skinned and boned
8 med. size mushrooms, thinly sliced
2 cups cooked thin egg noodles
4 ounces green beans, chopped
3 tblsp chopped fresh parsley

Cut the leeks lengthwise in half and soak in a bowl of water mixed with the vinegar for 15 minutes. Drain and rise the leeks. Cut into fine dice.

Melt the butter, add leeks, carrots, celery, salt, and pepper. Cook gently for 5 minutes.

Heat the chicken stock and win in a second pan to boiling. Add the chicken. Reduce heat and simmer uncovered for 15 minutes. Remove the chicken and let cool.

Add the stock and mushrooms to the vegetables. Simmer uncovered over low heat for 10 minutes.

Add the cooked noodles and greem beans and simmer for anoth 5 minutes. Remove from heat.

Shred the chicken breast and add to the soup. Add the chopped parsley and stil well. Serve immediately. serving size about 1 cup or cup and half.

Number of Servings: 14

Recipe submitted by SparkPeople user SKINNEYTODAY.