Directions:
- In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
- Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
- Remove the chicken and set aside.
- Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
- Slice the chicken into bite size pieces and add back to pot.
- Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.99 Kcal (2165 kJ) | ||
| Calories from fat | 192.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 33% | |
|---|---|---|---|
| Cholesterol | 139.06mg | 46% | |
| Sodium | 1198.28mg | 50% | |
| Potassium | 1174.15mg | 25% | |
| Total Carbs | 33.64g | 11% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 46.12g | 92% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 181.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 75.41 Kcal (316 kJ) | ||
| Calories from fat | 28.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 33% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 46% | |
| Sodium | 174.79mg | 50% | |
| Potassium | 171.27mg | 25% | |
| Total Carbs | 4.91g | 11% | |
| Sugars | 1.47g | 40% | |
| Dietary Fiber | 0.39g | 11% | |
| Protein | 6.73g | 92% | |
| Vitamin C | 1.1mg | 12% | |
| Iron | 0.1mg | 5% | |
| Calcium | 26.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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