Creamy Chicken Pasta Soup

3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper

Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.

Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.

Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.

NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.