Creamy Chicken-Pasta Soup

Although it sounds ordinary, it definitely isn't. It's a comforting and tasty soup. Add a salad, fresh bread or biscuits, and a rich dessert for a nice Sunday meal.

3 tbsp. butter
10-12 button mushrooms, sliced
2 stalks celery, chopped
2 carrots, diced
1 medium onion, chopped
3 tbsp. flour
6 cups chicken stock
1-1/2 cups half & half
2 tbsp. chopped parsley
1-1/2 tbsp. thyme
2 chicken breasts,chopped
1-1/2 cups uncooked bowtie pasta
1 cup sugar snap peas, halved
3 tbsp. fresh lemon juice
salt and pepper to taste

Bake chicken breasts with any spices you like. Boil the pasta in salted water. Add the peas in the final two minutes.
In a large frying pan, melt the butter. Add the mushrooms, celery, onion, and carrots. Cook until softened. Add the chopped chicken, parsley and thyme.
In a large pot, add flour into cold chicken stock and stir to get rid of lumps. Strain pasta and peas and add to stock. Add contents of frying pan to stock. Add lemon juice, half & half, and salt and pepper to taste. Simmer.
Makes 12 first-course or 6 main course servings.