Cookbook:Easy Chicken Soup

Cookbook | Ingredients | Recipes



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

Notes, Tips, and VariationsEdit

  • This version is not gluten free.

See alsoEdit

Turkey Soup for a recipe involving egg noodles.