Chicken Soup

[Rock]

½-oz package dried crimini or Portobello mushrooms
½ cup all-purpose flour
1 ¼ pounds boneless, skinless chicken thighs
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
¼ teaspoon thyme
¼ teaspoon basil
½ teaspoon chopped fresh rosemary
1 quart low-sodium chicken broth
1 cup water
¾ cup frozen peas
2 carrots, cut into thin rounds
1 cup small pasta (such as elbows or shells)
2 celery stalks, chopped
½ cup chopped fresh parsley
Juice of ½ lemon
Salt and freshly ground black pepper to taste

Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute.

Place the flour in a shallow bowl.

Cut each chicken thigh in two. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.

In a large stockpot over medium-high heat, combine the butter and olive oil. When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 - 7 minutes.

Remove the meat from the post and set aside. Reduce heat to medium and add the onion, garlic, thyme, basil and rosemary. Saute until onions begin to brown, about 5 minutes. Increase heat to high and add broth and water. Bring the broth to a simmer.

Meanwhile, cut the meat into bite-size pieces. Drain the mushrooms and squeeze any liquid from them.

When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas and carrots. Return to a simmer and cook until the carrots are tender, about 5 minutes. Add the pasta and celery and cook until just tender, about another 5 minutes. Stir in the parsley and lemon juice, then season to taste with salt and pepper.

[domoore]

This looks so yummy! Thank you for sharing this with us! Tis the season for Chicken soup!

Blessings,

domoore

[Pillar]

so when ya comin up here to Michigan to make it for me?
:P
Sounds awesome