Friday, November 7, 2008

Creamy Lemon Chicken Noodle Soup

I'm sick, and this soup is my only salvation right now. This isn't any ordinary Chicken Noodle Soup - It's sort of a cross between Greek Chicken Lemon Rice soup and your garden variety noodle soup. The comforting and healing properties in this brew is undeniable once you take your first bite. Just had to share since this is the season.

3 tbs butter
4 oz. button mushrooms
2 cloves of garlic - minced
1 cup sliced celery
1 cup shredded carrots
1 medium onion - chopped
3 tbs all purpose flour
6 cups of chicken stock or low sodium broth
3 sprigs of Rosemary
1 cup of mini penne pasta or any other pasta
1 1/2 lbs of chicken tenders cut into 1/2 in. size pieces
1 1/2 cups half & half
2 tbs chopped fresh parsley
the juice of 1 whole "plastic" lemon juice lemon

Melt butter in large pot over medium heat. Add 1st 5 ingredients and cook until tender (5 min). Add flour and stir (3 min.). Gradually mix in stock & bring soup to a simmer. Add rosemary, chicken and pasta and cook until chicken is cooked through and pasta is al dente (don't worry - this won't contaminate your soup). Set heat to low and allow soup to cool slightly. Mix in half & half, parsley, lemon juice and salt and pepper to taste. Lightly simmer away until served, but be careful not to let boil after half and half is added. Remove rosemary sprigs.



1 comment:

jackiesachen@gmail.com said...

Thanks for posting, Jeannine. It sounds deelish! Can't wait to try it out...