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Creamy Chicken Soup with Penne

This is one of those one pot dinners you will love for a cool evening.  You can take quite a few cheats on this one.  I used a container of Mirepoix (again, fancy French name for chopped onions, carrots and celery), a package of their cooked Just Chicken strips and a bag of sliced cremini mushrooms from Trader Joes.  This saved me quite a bit of chopping, which made for a fast dinner.  Gotta  love that!  For my veg heads out there, replace the chicken stock with mushroom or vegetable broth and omit the chicken.

Serves 6-8

Ingredients:

  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 white onion, chopped
  • 3 ribs celery, diced
  • 2 large carrots, diced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • salt and freshly ground black pepper
  • 10 oz. sliced white or cremini mushrooms
  • 4 tablespoons flour
  • 1 bay leaf
  • 6 cups chicken stock
  • 1 cup half and half
  • 1/2 cup sugar snap peas, sliced diagonally
  • 1 cup cooked diced chicken
  • 1 cup cooked pennette pasta (or other small pasta), drained
  • salt and freshly ground pepper
  • 1/2 lemon juiced
Directions:
1.)  Melt butter in a large stockpot over medium heat.  Add garlic, onion, celery, and carrots and saute for 5 minutes until softened.  Season vegetables with thyme and salt and pepper.  Add mushrooms and cook one minute more.  Sprinkle flour over vegetables, stirring almost constantly, for 3 minutes.

The Roux, ready to add chicken stock.

These are brown cremini mushrooms, not old white ones.

2.)  Pour in chicken broth and let come to a boil.  Reduce heat to medium-low and add half and half.  Add snap peas and chicken and simmer for 3 minutes.  Season again with salt and pepper and lemon juice.  Spoon some of the noodles into a serving bowl and ladle the soup over top. Note:  You don’t want to add the noodles to the pot because they will absorb the liquid and puff up.
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