30
Submitted by Bev I Am
"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!"
photo by Food.com
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
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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
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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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Reviews
-
I guess we're relly slow up here! Cut this out of the food section of our paper about 3 weeks ago,and made it last night. Didn't know it'd been here awhile. We all liked it - especially my daughter-she loved that broth! I didn't add the lemon juice but I did add a decent anount of dried thyme leaves,and I think that added a lot to the flavor.Definitely naking it again when autumn comes around again - still waiting for spring!Thanks.
HEP MEP
-
This is a wonderful soup Bev. I followed your directions exactly and I thought it tasted so yummy. Very comforting and I served with salad and homemade rolls. I will make this more often when the weather cools off. Thanks for posting this.
FruitLoop
-
1st time I tried this recipe I had everthing in the house and it was great. 2nd time I was missing the chicken tenders but had frozen chicken breasts stuffed with sun dried tomatoes cheese so I chopped them up in slices and added that. so good I just had to tell you all. This is a very good soup SHARRON FROM CHEF IN THE HOUSE
sharron cant
-
Started to rate it a 4*. But after adding 4 chicken bouillon cubes it was a 5*. HERE's WHY: My stock was made by adding (while boiling the chicken) some wine, chicken, worchestershire, veggies, spices, garlic and a few other things. So afer the first bowl we then added the cubes (mixed with 1/2 cup of water) to the soup pot and it was great! Next time I think we will just use the CANS of broth instead. Anyway, after the cubes it was perfect! (I HAD PROBABLY LEFT SOMETHING OUT OF THE STOCK)
Kikimony
-
I found this recipe about a year ago in "Bon Apetit" magazine in their "by request" column for restaraunt recipes. I made it once last winter and remember it was very rich and filling! Perfect fare for a cold winter's night with a loaf of crusty French bread. I love the addition of the snap peas! Thanks for submitting this Bev...I had forgotten how good it was!
yooper
see 25 more reviews
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Tweaks
-
Quick and easy... and really delicious! I scaled it down to 3 servings for the two of us for a quick dinner. I loved the fact that the prep and cook time were minimal... I just was not in the mood to cook this particular night!!! I used my own homemade chicken stock and rotini for the pasta. I left out the peas out entirely because I really am not fond of them. I added in some extra mushrooms and celery leaves to make up for them instead. Instead of the half and half, I used half milk and cream since I already had it in the fridge... I liked the fact that the soup was creamy and comforting without being so heavy... I thought it was a little tart on the first day from the lemon juice, but when I had a small bowl the second day ( that was all that was left!) I thought it was just perfect... so I think next time, I will make it one day in advance... really gave the soup's flavors time to marry. Great for a quick dinner on a cool fall night... Thanks for sharing!
atlfitgirl
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We had this last night for dinner. It is very, very good. I used asparagus instead of sugar snap peas. The lemon juice at the end makes it wonderful.
adopt a greyhound
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I LOVE THIS SOUP! I was snowed in today and craved soup. I had everything on hand. I am so glad I tried it. The only thing I changed is I substituted potatoes for pasta (personal preference). This turned out creamy and light, yet filling and satisfying. I loved the mushrooms and sugar snap peas in the soup. Delicious!!!! I will make it often. Thank you Bev!
Asha1126
RECIPE SUBMITTED BY
Bev I Am
United States
- 674 Followers
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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
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