“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.

Makes 12 First-Course or 6 Main-Course servings.

INGREDIENTS

  • 3tablespoons butter
  • 4ounces button mushrooms, sliced
  • 1cup sliced celery
  • 1cup shredded carrots (about
    2 medium)
  • 1medium onion, chopped
  • 3tablespoons all purpose flour
  • 6cups chicken stock or canned
    low-salt chicken broth
  • 1 1/2cups half and half
  • 2tablespoons chopped fresh parsley
  • 1 1/2pounds chicken tenders, cut into 1/2-inch pieces1cup penne pasta
  • 1/4pound sugar snap peas, halved diagonally
  • 3tablespoons fresh lemon juice

    DIRECTIONS

    Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)


    Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.