Creamy Chicken Lemon Soup
3 Tablespoon Butter
4 oz mushrooms sliced
1 Cup sliced celery
1 Cup sliced carrots
1 onion chopped
3 Tablespoon flour
6 Cups chicken broth
1.5 Cups half and half
2 Tablespoon chopped parsley
1.5 lbs cooked chicken cut in bite size pieces
1 Cup dry farfalle pasta
3 Tablespoons fresh lemon juice
Melt butter in large pot over medium, add veggies and cook 5 minutes or until tender. Add flour cook 3 minutes. Add in chicken broth and bring to a simmer. Add half and half and parsley and simmer 5 minutes. Add chicken, cooked pasta and lemon juice.
I got this recipe from my friend Lauren and it is now one of my favorites... So good for fall/winter time!
2 comments:
Yum! I'm planning my menu for the upcoming week and this is absolutely going on it.
It's a tradition to have turkey soup after Thanksgiving. This year Jana used the Turkey broth and Turkey to make this soup...excellent!!! A definite new tradition! Mom Q
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