Cookbook:Easy Chicken Soup

Easy Chicken Soup
Category	Soup recipes
Difficulty

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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.

See also

• Turkey Soup for a recipe involving egg noodles.