Chicken Noodle Soup

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

Melt the butter 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.

Heat the chicken stock and wine in a second the large saucepan 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 noodles and green beans and simmer for another 5 minutes. Remove from heat.

Shred the chicken breasts and add to the soup. Add the chopped parsley and stir well. Serve immediately.