Name: Creamy Chicken-Pasta Soup
Yield: Makes 12 First-Course or 6 Main-Course servings
Ingredients: 3 tablespoons butter; 4 ounces button mushrooms, sliced; 1 cup sliced celery; 1 cup shredded carrots (about 2 medium); 1 medium onion, chopped; 3 tablespoons all purpose flour; 6 cups chicken stock or canned low-salt chicken broth; 1 1/2 cups half and half; 2 tablespoons chopped fresh parsley; 1 1/2 pounds chicken tenders, cut into 1/2-inch pieces; 1 cup penne pasta; 1/4 pound sugar snap peas, halved diagonally; 3 tablespoons fresh lemon juice

"Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan."Although it sounds ordinary, this version definitely isn’t — it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots."

Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

Recipe notes

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