Creamy Chicken Pasta Soup

 

3 Tablespoons butter                                                 4 ounces button mushrooms, sliced
1 cup slices celery                                                     1 cup shredded carrots
1 med. Onion, chopped                                             3 tablespoons all-purpose flour
6 cups chicken stock or broth                                    1 ½ cups half-and half
2 tablespoons chopped fresh parsley                         1 1/2 lbs. chicken tenders, cut into ½ “ pieces
1 cup penne pasta                                                    ¼ lb. sugar snap peas, cut halved diagonally  frozen ok
3 tablespoons fresh lemon juice                                 2 Tablespoons chopped garlic

1. Lightly brown chicken with a little oil. Remove, add flour and cook 3 minutes, stirring frequently, add half and half and parsley, making a gravy
2. Add gravy and chicken to a large pot.
3. Melt butter over medium heat
4. Add mushroom, celery, carrots, celery and garlic until tender add to pot
5. Gradually mix in chicken stock.
6. Bring chicken soup to a simmer.
7. Cook pasta in boiling water until tender but still firm to bite, drain
8. Add pasta and sugar snap peas to soup
9. Mix in lemon juice, season to taste, salt, pepper, garlic salt, onion salt, simmer.

Chicken soup can be prepared 1 day ahead, cool slightly, cover and refrigerate