7 c. chicken stock
1 1/2 lb. chicken tenders (I use more)
4 oz. margarine
1/2 c. diced carrots
1/2 c. diced celery
1/ tsp. pepper
1/2 c. sliced mushrooms
1/2 c. sugar snap peas (I de-string mine)
3/4 tsp. lemon juice
1/2 c. diced yellow onion
1/ 1/2 tsp. salt
3/8 c. flour
1 c. uncooked small shell noodles
1/1/2 Tbs. fresh parsley
3/4 c. half & half
Bring chicken stock to a boil in a large pot. Add chicken tenders & simmer for 10 minutes. Remove tenders from stock and allow to cool. Save stock in separate container. Melt
margarine in pot & add onions, carrots, celery, salt, & pepper. Sauté for 5 minutes. Add flour to mixture and sauté for 10 more minutes. Add broth & mushrooms & simmer 10 minutes.
Add noodles & peas & simmer 5 more minutes. While soup is simmering cut or tear tenders into 1/2 " pieces. Add chicken & parsley, lemon juice, & half & half. Simmer until noodles are done.
Worth your trouble!! Yum!! I usually double the recipe and freeze some.
Courtesy of Debi Farrell with Suzanne Cook and Company