6 tablespoons salted butter
1 cup fideo or broken capellini
Salt and pepper
2 tablespoons EVOO
1 large onion, finely chopped
2 carrots, chopped
2 ribs of celery, thinly sliced
12 ounces small cremini mushrooms, thinly sliced (about 1 cup packed)
Small bundle of thyme and sage
1 bay leaf
4 cloves garlic, grated or chopped
1 quart chicken bone broth or stock
1 ¼ pounds or 4 boneless, skinless chicken thighs or 2 boneless, skinless breasts
1 ½ cups white rice
About 1 ½ cups water
2 tablespoons each fresh rosemary and marjoram, chopped, or 2 teaspoons each dried
Juice of ½ lemon
1 cup finely, freshly grated Parmigiano-Reggiano cheese
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.