Yummy goodness |
adapted from: Bon Appétit
Ingredients:
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup diced carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1 TBSP herbes de provence
1 tsp sage
1/2 rotisserie chicken shredded
1 cup ditalini pasta
1 cup of peas
1.5cups half and half
3 tablespoons fresh lemon juice
Directions:
1. 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.
2. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently.
3. Add half and half and herbs and simmer 5 minutes. Add shredded and simmer until cooked through, about 5 minutes.
4. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
5. Bring chicken soup to simmer. Mix in cooked pasta and peas and simmer 5 minutes.
6. Mix in lemon juice; season to taste with salt and pepper.
No comments:
Post a Comment