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Chicken Pasta Soup Recipe

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This recipe for Chicken Pasta Soup is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 chicken breast tenders
1/2 tsp seasoned salt
4 tbsp olive oil
1/2 c. butter, divided in half
1 small onion, diced
2 stalks celery, sliced thin, crosswise
1 carrot, peeled and shredded
1/2 c. flour
2 (14oz) cans chicken broth
ground red pepper to taste (start with a moderate amount)
fresh ground pepper to taste
1/4 tsp dried basil
2 c. half and half
4 oz sliced fresh mushrooms
1 c. sugar snap peas
1 tbsp sugar
8oz penne pasta
Directions:
Directions:
Sprinkle chicken with seasoned salt. Saute in olive oil over medium heat in a large skillet about 6 minutes per side or until done. Remove chicken and set aside. In the same pan, melt 1/4 c. butter. Over medium heat cook onion, carrot and celery until limp. Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Turn heat to low. Cut chicken into pieces and add to broth with peppers and basil. Slowly add half and half. Stir and heat through.
Melt remaining 1/4 c. butter in a large shallow bowl in microwave. Combine mushrooms, snap peas and sugar with butter and cook on high for 3 minutes, stirring once midway. Fold this into the soup mixture on the stove and simmer about 10 minutes. meanwhile prepare pasta according to pkg directions. Drain well and add immediately to soup.
Serves 10.

 

 

 

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