Ingredients
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3 tablespoons butter
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4 ounces button mushrooms, sliced
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1 cup sliced celery
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1 medium onion, chopped
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3 tablespoons all-purpose flour
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6 cups chicken stock or 6 cups canned low sodium chicken broth
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1 1/2 cups half-and-half
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2 tablespoons chopped fresh parsley
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1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
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1 cup penne pasta
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1/4 lb sugar snap pea, halved diagonally
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3 tablespoons fresh lemon juice
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1 cup shredded carrot (about 2 medium)
Instructions
- 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.) 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.