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Creamy Chicken-pasta Soup

Creamy Chicken-pasta Soup created by Food.com

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:

ingredients

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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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
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"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!"
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  1. b.louden
    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
  2. Fox Hollow
    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
  3. wrongdog
    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.
    Reply
  4. Auntie Kims Kitchen
    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
  5. iris5555
    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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