Cookbook:Easy Chicken Soup

Ingredients

 * ½-ounce (15 g) package dried crimini or portobello mushrooms
 * ½ cup (60 g) all-purpose flour
 * 1¼ pounds (570 g) boneless, skinless chicken thighs, halved
 * 2 tablespoons butter
 * 1 tablespoon olive oil
 * 1 large yellow onion, diced
 * 3 large cloves garlic, minced
 * ¼ teaspoon thyme
 * ¼ teaspoon basil
 * ½ chopped fresh rosemary
 * 1 quart (1.1 L) low-sodium chicken broth
 * 1 cup (240 ml) water
 * ¾ cup frozen peas
 * 2 carrots, cut into small rounds
 * 1 cup small pasta, like elbows or shells
 * 2 celery stalks, chopped
 * ½ cup chopped fresh parsley
 * ½ lemon, juiced
 * Salt to taste
 * Freshly-ground black pepper to taste

Procedure

 * 1) Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute.
 * 2) Place the flour in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.
 * 3) In a large stock pot over medium-high heat, combine the butter and olive oil.
 * 4) When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set aside.
 * 5) Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes.
 * 6) Increase heat to high and add broth and water. Bring the broth to a simmer.
 * 7) Meanwhile, cut the meat into bite-size pieces.
 * 8) Drain the mushrooms and squeeze any liquid from them.
 * 9) When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.
 * 10) Return to a simmer, and cook until the carrots are tender, about 5 minutes.
 * 11) Add the pasta and celery and cook until just tender, about another 5 minutes.
 * 12) Stir in the parsley and lemon juice, then season to taste with salt and pepper.

Notes, tips, and variations

 * This version is not gluten-free.