CHICKEN PENNE PASTA SOUP---J. Alexander's
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (a couple of 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
two tablespoons chopped fresh parsley
1 1/2 pounds chicken tenders, reduce 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons freshly squeezed lemon juice
1. Melt butter in heavy large pot over medium heat.
2. Add mushrooms, celery, carrots and onion. Prepare until celery and onion are tender, about a few minutes.
3. Add flour and prepare 3 minutes, stirring frequently.
4. Progressively add chicken stock.
5. Bring soup to simmer, stirring frequently.
7. Add chicken tenders and simmer until cooked through, about a few minutes. (Chicken soup could be prepared one day ahead. Awesome slightly. Cover and refrigerate.)
8. Prepare penne pasta in large pot of boiling salted water until just tender but nonetheless firm to bite. Drain pasta.
9. Bring chicken soup to simmer.
10. Add cooked pasta and sugar snap peas and simmer 2 minutes.
11. Add fresh lemon juice season to taste with pepper and salt.
From the readers of Gourmet Magazine. Dinner at J. Alexander's in nearby Troy is really a treat my loved ones enjoys regularly, there's one factor we always order: the chicken soup. states Katie Randlett of Wixom, Michigan.Even though it sounds ordinary, this version certainly isn't - it features a wealthy, creamy texture, also it's filled with goodies like pasta, sugar snap peas and carrots.
Sugar snap peas add crunch for this comforting soup. District uses penne pasta, but macaroni would work well.
Servings: Makes 12 First-Course or 6 Primary-Course servings.
**(Kathy, this isn't a copycat recipe. This is actually the recipe in the restaurant. It is among the best soups I've ever endured. Laura)