Chicken Soup with Pasta

Ingredients

• ½- ounce package dried crimini
• ½ cup all-purpose flour
• 1¼ pounds boneless, skinless chicken thighs
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion
• 3 large cloves garlic
• ¼ teaspoon thyme
• ¼ teaspoon basil
• ½ chopped rosemary
• 1 quart low-sodium chicken broth
• 1 cup water
• ¾ cup frozen peas
• 2 carrots, cut into small rounds
• 1 cup pasta, like elbows
• 2 celery stalks
• ½ cup parsley
• ½ lemon

Steps

1. Place the mushrooms in a medium bowl and fill with hot water to cover.
2. Set aside to reconstitute.
3. Place the flour in a shallow bowl.
4. Dredge each piece of chicken through the flour to lightly coat on all sides.
5. Set aside.
6. In a large stock pot over medium-high heat, combine the butter and olive oil.
7. 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.
8. Remove the meat from the pot and set aside.
9. Reduce heat to medium.
10. Add the onion, garlic, thyme, basil, and rosemary.
11. Sauté until the onions begin to brown, about 5 minutes.
12. Increase heat to high.
13. Add the broth and water.
14. Bring the broth to a simmer.
15. Meanwhile, cut the meat into bite-size pieces.
16. Drain the mushrooms.
17. Squeeze any liquid from them.
18. When the broth is simmering, lower heat to medium-high.
19. Add the meat, mushrooms, peas, and carrots.
20. Return to a simmer.
21. Cook until the carrots are tender, about 5 minutes.
22. Add the pasta and celery.
23. Cook until just tender, about another 5 minutes.
24. Stir in the parsley and lemon juice.
25. Then season to taste with salt and pepper.