1 cup Onions
1 cup Carrots
1 cup Leeks; white part only
1 cup Celery stalks
-all veggies peeled
-and cut into thin slices
2 101 Great Sauces
2 Chicken breast halves
-skinned and boned
1/2 cup Dry white vermouth
Rice and Onion Soup Base
-made with 5 cups stock
3 cup Chicken stock

Put the vegetables, chicken, vermouth, and 3 cups of chicken stock in a large
saucepan. Bring to a simmer and cook for 4 minutes, skimming as necessary, until
the chicken is just lightly springy to the touch. Remove the chicken and let the
vegetables simmer for 5 minutes or more until tender. Correct the seasoning and
remove the pan from the heat. While the vegetables finish cooking, cut the
chicken breasts lengthwise into julienne strips. Add the chicken to the
vegetables and let steep for several minutes or longer to pick up the aromatic
flavors. Add the Rice and Onion Soup Base to the saucepan and bring just to a
simmer. Taste very carefully and correct the seasoning. Remove from the heat.
Ladle the soup into warm bowls and top each serving with a dollop of sour cream
or creme fraiche (optional) and a sprinkling of parsley.