Chicken Pasta Soup with Mushrooms and Herbs

Introduction

The dried mushrooms add depth to the broth, and the flour-coated chicken gives the soup a little body as it cooks. You get a full one-pot dinner with chicken thighs, small pasta, peas, carrots, celery, and fresh lemon that fits a weeknight schedule.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• ½-ounce (15 g) package dried crimini or portobello mushrooms
• ½ cup (60 g) all-purpose flour
• 1¼ pounds (570 g) boneless, skinless chicken thighs, halved
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 large cloves garlic, minced
• ¼ teaspoon thyme
• ¼ teaspoon basil
• ½ chopped fresh rosemary
• 1 quart (1.1 L) low-sodium chicken broth
• 1 cup (240 ml) water
• ¾ cup frozen peas
• 2 carrots, cut into small rounds
• 1 cup small pasta, like elbows or shells
• 2 celery stalks, chopped
• ½ cup chopped fresh parsley
• ½ lemon, juiced
• Salt to taste
• Freshly-ground black pepper to taste

Instructions

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.

Variations

• Replace the boneless, skinless chicken thighs with boneless, skinless chicken breasts if you want a leaner soup. The broth will be a little less rich, and the chicken will need closer attention so it does not dry out.
• Change the small pasta to orzo for a finer texture or keep shells for a chunkier spoonful. The soup will eat slightly thicker with smaller pasta shapes.
• Swap the frozen peas for cut green beans if you want less sweetness and more bite. Add them at the same point so they cook through without going dull.
• Use gluten-free pasta and replace the all-purpose flour with cornstarch if you need to avoid gluten. The broth will stay a bit clearer and slightly less velvety.

Tips for Success

• Soak the dried mushrooms until they are fully pliable before draining them, or they will stay chewy in the finished soup.
• Brown the chicken in a single layer if your pot allows it. Crowding the pot steams the meat instead of giving it color.
• Cut the carrots into small rounds as written so they finish in the 5-minute simmer.
• Add the pasta only when the carrots are nearly tender. If it goes in too early, the pasta can turn soft before the vegetables are done.
• Season with salt after the lemon juice goes in. The acidity changes how salty the broth tastes.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 4 days. If you want the best texture, keep it in shallow containers so it cools quickly.

Freeze it in freezer-safe containers for up to 2 months. The pasta will soften after thawing, so the soup is better fresh or refrigerated than frozen.

Reheat on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of water or broth if the pasta has absorbed too much liquid. You can also microwave individual portions, covered loosely, in 1-minute bursts until heated through.

FAQ

Can you use fresh mushrooms instead of dried?

Yes. Use about 8 ounces of fresh mushrooms and sauté them with the onion, garlic, and herbs; the broth will be less concentrated but still solid.

Why dredge the chicken in flour first?

The flour helps the chicken brown and gives the broth a slightly thicker texture as the soup simmers.

Can you make this ahead?

Yes, but the pasta will keep absorbing liquid as it sits. For the cleanest texture, cook the soup ahead and add freshly cooked pasta when reheating.

You can use dried rosemary in a smaller amount, but the soup will taste more concentrated and woodsy. Parsley is best fresh here because it lightens the broth at the end.