Chicken Penne soup

Chicken Penne soup
Chicken Penne soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp. unsalted butter

  • 4

    ounces button mushrooms, sliced

  • 1

    cup sliced celery

  • 1

    cup shredded carrots, about 2 medium

  • 1

    medium onion, chopped

  • 3

    Tbsp. flour

  • 6

    cups chicken stock

  • 1 1/2

    cups half and half

  • 2

    Tbsp. chopped fresh parsley

  • 1 1/2

    lbs. boneless,skinless chicken breast, cut into 1/2 inch pieces

  • 1

    cup penne pasta, cooked according to package directions.

  • 1/4

    lb. sugar snap peas, halved diagonally

  • 3

    Tbsp. fresh lemon juice

  • grated parmesan cheese for serving--optional

Directions

Using a large sauce pan over medium hat, heat the butter. Saute the mushrooms, celery, onion and carrots. cook until the celery and onion are tender, about 5 minutes. Add flour and cook for 3 minutes. stirring often. Gradually whisk in chicken stock, stirring frequently. Add half and half and parsley, simmer for 5 minutes. Add chicken and simmer for about 5 minutes. Add Penne and peas, simmer 2 minutes, add lemon juice. season with salt and pepper, serve with parmesan, is desired.

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