Creamy Chicken Pasta Soup

It's soup time! This is a creamy, dreamy chicken soup recipe. My suggestion would be to make a huge batch and freeze some for later.


Creamy Chicken-Pasta Soup


3 T. butter
4 oz. button mushrooms
1 c. sliced celery
1 c. shredded carrots
1 medium onion, finely chopped
3 T. all purpose flour
6 c. chicken stock or low salt chicken broth
1 1/2 c. half and half
2 T. fresh parsley
1 1/2 pounds chicken, cut into 1/2" pieces (use either boneless skinless breasts or tenders, depending on what is on sale)

1 c. penne pasta
1/4 pound sugar snap peas, halved diagonally
3 T. fresh squeezed lemon juice


1. Melt butter in a heavy stock 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 more minutes, stirring frequently. Gradually add in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley; simmer 5 minutes. Add chicken and simmer until cooked through, about 5 more minutes. Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.

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

*** if freezing soup, do not add these ingredients; add when reheating soup at a later date. Pasta gets mushy after freezing. ***