Chicken Soup

Richmond Times Dispatch - February 28, 2007 issue
 Servings: 6

Ingredients

½  ounce package dried Crimini or Portobello mushrooms
½  cup all-purpose flour

1¼  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

¼   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 ribs, chopped

½  cup chopped fresh parsley

     juice of  ½  lemon

     salt and freshly ground black pepper, to taste

Cooking Method

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.

Remove the 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.

Meanwhile, cut 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 and serve.