Post by chief_cook2 on Sept 26, 2005 10:00:43 GMT -6
Creamy Chicken Pasta Soup
3 TB butter
1 cup (4 oz.) button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 TB all purpose flour
6 cups chicken stock or canned low salt chicken broth
1-1/2 cups half and half cream
2 TB chopped fresh parsley
1-1/2 lb. chicken tenders, cut into 1/2" pieces
1 cup penne pasta
1/4 lb. sugar snap peas, halved diagonally
3 TB fresh lemon juice
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion.
Cook until celery and onion are tender, about 5 minutes.
Add flour and cook 3 minutes, stirring frequently.
Gradually mix in chicken stock. Bring soup to simmer, stirring frequently.
Add half and half and chopped parsley and simmer 5 minutes.
Add chicken tenders and simmer until cooked through, about 5 minutes.
Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
Mix in lemon juice; season to taste with salt and pepper.