Sour Cream Linguine and Wild Rice Soup

Sour Cream Linguine and Wild Rice Soup
 
 1 1/2 tablespoons of Olive oil, divided use
 4 Boneless, skinless chicken breasts
 Freshly ground black pepper
 10 Sun-dried tomatoes, soaked
 1/4 cup of chopped onion
 1 teaspoon of minced garlic
 1 1/2 cups of sliced zucchini
 1 1/2 cups of broccoli florets
 1 1/2 cups of chicken broth, divided use
 1/4 cup of Dry vermouth or white wine
 1 teaspoon of Oregano
 1 1/2 teaspoons of cornstarch
 1/4 teaspoon of Hot red pepper flakes
 1/4 cup of  Heavy cream
 10 ounces of Linguine, cooked according to package directions
 Parmesan cheese
POACHING INGREDIENTS
 2 Chicken Breasts; excess fat removed
 1 quart of Water
 1 Onion, quartered
 1 Carrot, cut in large chunks
 1 Celery Rib,  cut in half
 1 Bay Leaf
 10 Black Peppercorns; whole
 Salt to taste

SOUP INGREDIENTS
 1 teaspoon of Olive Oil
 1 large Red Onion, thinly sliced
 2 medium Celery Ribs, thinly sliced
 3 large Carrots, peeled and shredded
 4 Garlic Cloves, chopped
 2 cups of mushrooms, sliced
 1/4 cup of flour
 Salt
 Black Pepper, freshly ground
 1 cup of Evaporated Skim Milk
 1 cup of Sour Cream Substitute
 1 tablespoon of Corn Starch
 2 cups of Wild Rice, Cooked
 3 tablespoons of Thyme,  fresh, chopped
 
 In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once. Serves 8