Creamy Chicken-Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan. Although it sounds ordinary, this version definitely isn’t it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots. Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well. Ingredients:
3 tablespoons butter |
4 ounces button mushrooms, sliced |
1 cup sliced celery |
1 cup shredded carrots (about 2 medium) |
1 medium onion, chopped |
3 tablespoons all purpose flour |
6 cups chicken stock or canned low-salt chicken broth |
1 1/2 cups half and half |
2 tablespoons chopped fresh parsley |
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces |
1 cup penne pasta |
1/4 pound sugar snap peas, halved diagonally |
3 tablespoons fresh lemon juice |
Directions:
1. 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. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
2. 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.
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