Cookbook:Easy Chicken Soup

Easy Chicken Soup
CategorySoup recipes

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

Notes, tips, and variations

  • This version is not gluten-free.

See also