2 pounds cubed, cooked chicken
1 onion, diced
1 green pepper, diced
1 yellow onion, diced
1 tablespoon vinegar
2 (14.5 ounce) cans Italian-style diced tomatoes with juice
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon salt
6 medium potatoes, peeled and cubed
3 eggs
1/2 cup milk
1 teaspoon butter
Bring a large pot of water to a boil. Stir in chicken, onion, green pepper and yellow onion. Cook 15 minutes, stirring occasionally. Remove chicken from pot and cut into cubes.
Meanwhile, steam potatoes in a large skillet over medium heat. Remove from heat, cool and dice. Reserve skins.
Place pounded chicken cubes in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Remove chicken and drumsticks from mixture and place on sheets of waxed paper. Let rest 5 minutes.
Meanwhile, peel potatoes. Cut into 1/2 inch cubes. Microwave in remaining water; stir to dissolve.
Stir cooked and peeled potatoes, eggs and milk into the pot until well blended.
Upside-down, mix cheese and chicken mixture. Mix in enough of the sour cream to coat, and add enough of the chicken broth to whisk together. Transfer the chicken mixture to the pot to heat slowly.
While chicken mixture is heating, heat butter in a skillet over medium heat. Stir chicken mixture into the butter mixture, whisking with a rubber spatula. Let heat 5 minutes, stirring constantly.
Return skillet to a boil. Reduce heat to medium-low and add celery, carrots and onion; cook over medium heat for 2 to 3 minutes. Stirring constantly, cook until carrot is tender.
Stir the cheese mixture into the pot with the chicken mixture. Bring to a gentle simmer, stirring constantly, until the mixture is thickened.
Return skillet to a boil over medium heat. Stirring constantly, stir in vinegar, sugar or lemon juice. While stirring, mix milk with butter. Continue simmering for at least 5 minutes, stirring constantly.
Return skillet to a heat position. Bring a medium-size pot of water to a boil; stir in cooked chicken, cooked vegetables and celery. Reduce heat to medium; simmer for 10 minutes, stirring occasionally.
Stir the chicken mixture back into the skillet with the cooked vegetables.
While the soup is simmering, unboil the potatoes. Drain off the water and mash them into the bottom of a large bowl. Mix in the eggs, milk, cheese, celery mixture and wine to heat through. Spoon into bowls and serve with butter.