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 pieces.
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 to 7 minutes.
meat from the pot and set aside. Reduce heat to
medium and add the onion, garlic, thyme, basil and rosemary.
Sauté until onions begin to brown, about 5 minutes.
Increase heat to high and add broth and water. Bring the
broth to a simmer.
the meat into bite-size pieces. Drain the mushrooms and
squeeze any liquid from them.
When 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 celery and cook until just tender, about another 5
minutes. Before serving bring the soup to a boil and
add the lemon juice, parsley and pasta, then
season to taste with salt and pepper. Remove from heat