J. Alexander's Chicken Pasta Soup
Mackenzie
Makes a lot!!! You may want to halve all ingredients.
ingredients
- 1 1/2 gal. hot water
- 1/2 cup chicken base
- 2 lb. chicken tenders
- 1 lb. margarine
- 1 cup celery, 1/4 diced
- 1 cup carrots, shredded
- 1 cup yellow onions
- 1 T. Kosher salt
- 1 T. black pepper
- 2 cups flour
- 1 qt. mushrooms, sliced 1/4
- 1/4 cup parsley flakes
- 1 T. lemon juice
- 3 cups half and half
- 1 cup Penna pasta
- 1 cup sugar snap peas
directions
- 1
Mix hot water and chicken base in pot and bring mixture to a boil. Add chicken tenders to mixture and simmer for 10 minutes. Remove tenders from stock and let cool. Save chicken stock in separate container.
- 2
Saute margarine, onions, carrots. celery, salt and peer in pan for 5 minutes. Add flour to mixture and saute for 10 minutes.
- 3
Cut cooled chicken in 1/2" pieces. Add chicken stock and mushrooms to mixture and simmer for 10 minutes. Add chicken, parsley, lemon juice, and half and half and simmer until thick. Remove from heat. Add Penna pasta and sugar snap peas.
Source: J. Alexanders
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