Creamy Chicken-pasta Soup

Recipe by Bev I Am
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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