Creamy Chicken-pasta Soup

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CATEGORY	CUISINE	TAG	YIELD
Meats		November 19	1	Servings

INGREDIENTS

3	T	Butter
4	oz	Button mushrooms, sliced
1	c	Sliced celery
1	c	Shredded carrots, about 2
		medium
1		Onion, chopped
3	T	All purpose flour
6	c	Chicken stock or canned
		low-salt chicken
		broth
1 1/2	c	Half and half
2	T	Chopped fresh parsley
1 1/2	lb	Chicken tenders, cut into
		1/2-inch
		pieces
1	c	Penne pasta
1/4	lb	Sugar snap peas, halved
		diagonally
3	T	Fresh lemon juice

INSTRUCTIONS

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.  Makes 12 First-Course or 6 Main-Course servings.  Bon
Appetit November 1999  Converted by MC_Buster.  Per serving: 1333
Calories (kcal); 77g Total Fat; (51% calories from  fat); 31g Protein;
134g Carbohydrate; 227mg Cholesterol; 659mg Sodium  Food Exchanges: 5
1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2  Fruit; 15 1/2 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4088 Calories From Fat: 1559 Total Fat: 173.2g Cholesterol: 488.6mg Sodium: 13109.2mg Potassium: 4976.2mg Carbohydrates: 427.9g Fiber: 30.7g Sugar: 121.9g Protein: 197.7g