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Chicken Penne soup


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  • 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



Step 1

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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