Chicken - Pasta Soup

Source: Pioneer Flour

Yield: approximately 20 6-ounce servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	7 oz. SYSCO Imperial Quick Chicken Gravy Mix

•	9 c. Hot water (160F.)

•	2 Tbsp. SYSCO Imperial Butter

•	1 1/2 c. SYSCO Imperial Mushrooms, sliced

•	1 c. SYSCO Imperial Celery, sliced

•	1 c. SYSCO Imperial Carrots, shredded

•	2 1/2 c. SYSCO Imperial Onion, chopped

•	3 c. SYSCO Classic Chicken, cooked, cut into 1/2" pieces

•	2 c. Arrezzio Penne pasta, cooked

•	1 c. SYSCO Imperial Sugar snap peas, halved diagonally

•	3 Tbsp. SYSCO Classic Lemon juice

•	2 Tbsp. SYSCO Imperial Parsley, chopped

•	1/2 c. SYSCO Imperial Half & Half

•	1 tsp. SYSCO Classic Salt

Preparation

1.	Melt butter in a large saute pan. Add mushrooms, celery, carrots and onions. Cook until celery and onions are tender, about 5 minutes.

2.	Add chicken, pasta, and pease and continue cooking until thoroughly heated.

3.	Prepare SYSCO Imperial Quick Chicken Gravy Mix according to package directions except using 9 cups of hot water (160F.).

4.	Stir chicken/pasta mixture into prepared gravy.

5.	Add lemon juice, parsley, half-and-half and salt. Stir until blended.

6.	Serve hot.