Q: The chicken penne soup at J. Alexander’s is on the menu every day at all locations, in contrast to their “soup of the day”. If you could only get their recipe that indeed would be a coup. See what you can do! Thank you so much. Best regards. – Rani Goodman, Fort Lauderdale
A: The chicken penne soup I’m offering didn’t come directly from J. Alexander’s (multiple locations, jalexanders.com) corporate offices, so I can’t verify that it is an exact replica. But I will tell you Rani, the recipe I researched online got rave reviews! There are also several suggestions for variations. Once you master the method, use the ingredients as a base recipe. Tailor the soup to you and your family’s tastes. Or, use what you have in the fridge to eliminate a trip to the grocery store, such as last night’s leftover rice in place of pasta. Boost the flavor by adding garlic, ginger or a pinch of crushed red pepper. Vary the vegetables according to season, preference, or whatever is in your vegetable drawer. Try spinach, broccoli or squash. Substitute lime juice for lemon. Toss in a few sprigs of fresh herbs – think basil, thyme, oregano and dill. The sky’s the limit.
Recipe: J Alexander’s copycat chicken penne soup
3 tablespoons unsalted butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots, about 2 medium
1 medium onion, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 1/2 cups half and half
2 tablespoons chopped fresh parsley
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 cup penne pasta, cooked according to the package’s directions
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
Grated Parmesan, for serving, optional
Kosher salt and black pepper, to taste
1 Using a large sauce pan over medium heat, heat the butter. Saute the mushrooms, celery, carrots and onion. Cook until the celery and onion are tender for about 5 minutes. Add flour, and cook for 3 minutes, stirring frequently using a wooden spoon.
2 Gradually whisk in chicken stock and simmer soup, stirring frequently. Add half and half and chopped parsley, and simmer for 5 minutes. Add chicken tenders and simmer until cooked through for about 5 minutes.
3 Add penne and sugar snap peas and simmer for 2 minutes. Add lemon juice. Season with salt and pepper, to taste. Serve with Parmesan, if desired.
Makes 12 servings
Nutrition information per serving: 227 calories, 35% calories from fat, 9 g fat, 5 g saturated fat, 69 mg cholesterol,
13 g carbohydrates, 4 g total sugar, 0 g added sugar, 23 g protein, 139 mg sodium, 1 g fiber
