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"This is a super-easy, delicious chicken stew with vegetables and mushrooms and boneless, skinless chicken," says Rach. Bonus: "It's healthy and you can make it in not a lot of time." It's also perfect for this time of year when we are headed into warmer weather because the consistency is on the thin side for a stew, sort of between that of a soup and a stew, or what Rach calls a "stoup." John's Rosemary-Tini Cocktail, which shares two of the same ingredients as the soup—rosemary and lemon—is a delicious complement to sip on while you prepare the dish.
Pro Tip from Rach: If you're like my mom and sister and don't like mushrooms, leave them out OR cook them in a separate pan so the people who do like them (me and John!) can add them to their portion.
Melt 2 tablespoons butter in soup pot and brown the fideos or broken pasta, season with salt and pepper and remove when golden and fragrant. Add remaining butter and EVOO, 2 turns of the pan, to the pot, then the onions, carrots, celery, mushrooms, thyme and sage bundle and bay leaf. Let mushrooms brown a bit, then season with salt and pepper and soften 6 to 7 minutes, partially covered, over medium-high heat. Add garlic and stir. Add stock, bring to a boil, then reduce to a simmer. Season chicken with salt and pepper on both sides, add to the pot and let simmer about 8 minutes until chicken is cooked through. Remove chicken to a plate, let cool a bit, then shred meat with forks. Add the rice and pasta back to the pot. Simmer 20 to 30 minutes until most of the liquid is absorbed and the rice is tender; add up to 1 ½ cups water, if needed. Add chopped herbs and chicken and remove bay leaf and herb bundle. Add lemon juice and cheese and serve in shallow bowls.