If using the Better Than Bouillon dissolve the paste in the water; if using chicken broth just use right out of carton/can. Preheat oven to 350°

Put the olive oil in your Dutch oven and when hot add in your chicken thighs skin side down and brown until you have a nice color on them. Remove from skillet and set aside.

Add the celery and onion to the pot and sautéed for about 4-5 minutes. Add in your carrots and sautéed for 2-3 minutes. Move the vegetables over to the side and add your pasta to the bottom of your pot and then rearrange your vegetables over the pasta. Top this with the browned chicken thighs and the mushrooms.

Mix the broth with the Herbs de Provence and pour over chicken and vegetables. Salt and pepper to taste. Cover and bake at 350° for about 1 hour. Check after an hour to make sure chicken is done. (165°).

You are ready to serve. Place the pasta on the plate and then add your chicken and vegetables.

Bon Appetit!