Easy Chicken Soup
Photo: jeffreyw, CC BY 2.0
This chicken soup builds its flavor in layers without taking much time. Chicken thighs are dusted in flour and browned in butter and olive oil, which gives the broth a savory base and keeps the meat tender. Dried mushrooms add an earthy depth, while rosemary, thyme and basil season the onions. Pasta, carrots and celery make it a full bowl, and parsley with lemon juice brightens it at the end.
Instructions
Put the dried mushrooms in a medium bowl and cover them with hot water. Leave them to soften while you prepare the chicken.
Spread the flour in a shallow bowl and turn each piece of chicken in it until lightly coated on all sides. Set the chicken aside.
Heat the butter and olive oil in a large stock pot over medium-high heat. When the fat starts to sizzle, add the chicken and brown it on all sides, turning as needed, for about 5 to 7 minutes. Lift the chicken out and set it aside.
Lower the heat to medium and add the onion, garlic, thyme, basil and rosemary. Cook, stirring, for about 5 minutes, until the onion begins to brown.
Turn the heat to high, pour in the broth and water, and bring to a simmer. While it heats, cut the chicken into bite-size pieces. Drain the mushrooms and squeeze out the excess liquid.
Once the broth is simmering, reduce the heat to medium-high and add the chicken, mushrooms, peas and carrots. Return to a simmer and cook for about 5 minutes, until the carrots are tender.
Stir in the pasta and celery and cook for about another 5 minutes, until the pasta is just tender. Add the parsley and lemon juice, then season with salt and pepper to taste.
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