Instructions: 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. Add flour and cook 3 minutes, stirring frequently.

Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half-and-half and chopped parsley and simmer 5 minutes.

Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.

Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

This recipe yields 12 first-course or 6 main-course servings.

Comments: "Dinner at J. Alexander"s in nearby Troy is a treat my family enjoys regularly, and there"s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan. "Although it sounds ordinary, this version definitely isn"t - it has a rich, creamy texture, and it"s full of goodies like pasta, sugar snap peas and carrots."

Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

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