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
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. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.
In a large stock pot 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 to 7 minutes. Remove the meat from the pot and set aside.
7 minutes
Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes.
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.
5 minutes
Add the pasta and celery and cook until just tender, about another 5 minutes.
5 minutes
Stir in the parsley and lemon juice, then season to taste with salt and pepper.
- •This version is not gluten-free.