Chicken Tetrazzini Soup

• 2 tablespoons butter
• 1 onion, minced
• 1 lb button mushroom, sliced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 8 ounces spaghetti, broken in half
• 2 cups chopped cooked chicken
• 1 cup frozen peas, thawed
• 1/2 cup half-and-half
• 1/2 teaspoon lemon zest
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh parsley
• salt and pepper, to taste

1. In a large soup pot over medium-high heat, melt butter.
2. Add onion and mushrooms; cook, stirring occasionally, until soft, 8-10 minutes.
3. Add garlic; cook until fragrant, about 30 seconds.
4. Add chicken broth and spaghetti; bring to boil. Cook until pasta is tender, about 10 minutes.
5. Add chicken, peas and half and half; continue cooking until heated through.
6. Just before serving, stir in lemon zest, Parmesan and parsley. Season to taste with salt and pepper, and serve.

butter, onion, button mushroom, garlic, chicken broth, chicken, frozen peas, lemon zest, parmesan cheese, parsley, salt

Taken from www.food.com/recipe/chicken-tetrazzini-soup-533377 (may not work)