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Creamy Chicken-pasta Soup
31
People talking
Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but macaroni would also work well. rich and creamy, and full of goodies!
- Ready In:
- 35mins
- Serves:
- Units:
31
People talking
ingredients
- 3 tablespoons butter
- 4 ounces button mushrooms, sliced
- 1 cup sliced celery
- 1 cup shredded carrot (about 2 medium)
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 6 cups chicken stock or 6 cups canned low sodium chicken broth
- 1 1⁄2 cups half-and-half
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 lbs chicken tenders, cut into 1/2-inch pieces
- 1 cup penne pasta
- 1⁄4 lb sugar snap pea, halved diagonally
- 3 tablespoons fresh lemon juice
directions
- 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.
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Ate this at J. Alexander's yesterday. I made it today pretty much by thr recipe except i had fresh sage so i added that. I thought it was prettu good but maybe a little bland.Reply
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Delicious and perfect for the cold day we had here in Michigan. 2 foot drifts in the driveway so I couldn't get out to buy the mushrooms but this soup was great! Next time, and there will be a next time soon, I will certainly have all the ingredients.Reply
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If you made it by following the instructions, and it did not taste quite as flavorful as J Alexander's, simply try cooking it longer before you add the pasta and peas. At the restaurant, the soup has been simmering for much longer before you get it -- I worked there for years.1Reply
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This was very good. A new favorite. I didn't use the lemon juice or the snap peas. Added a little extra carrots and baby bella mushrooms to make up for not using the peas. I cut the chicken to bite size pieces and added it when I added the stock. I was out of dry parsley so I added a bit of basil & italian seasoning. Next time I will use mini penne pasta. The pasta seemed a little too big. I let it simmer for about 15 extra minutes to be sure the chicken was cooked.Reply -
Very good and so warming! I left out the snow peas and used orzo (which I just threw in while the soup simmered).Reply
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