Creamy Shell Soup

Name: Creamy Shell Soup
Ingredients: 4 c. water; 3 to 4 chicken pieces; 1 c. diced onions; 1/4 c. chopped celery; 1/4 c. minced parsley or 1 Tbsp. dried parsley flakes; 1 bay leaf; 1 tsp. salt; 1/4 tsp. white pepper; 2 medium potatoes, diced; 4 to 5 green onions, chopped; 3 chicken bouillon cubes; 1/2 tsp. seasoned salt; 1/2 tsp. poultry seasoning; 4 c. milk; 2 c. medium shell macaroni, cooked and drained; 1/4 c. butter or margarine; 1/4 c. all-purpose flour; ground nutmeg; chopped fresh parsley

19 ingredients

13 steps

Ingredients

4 c. water
3 to 4 chicken pieces
1 c. diced onions
1/4 c. chopped celery
1/4 c. minced parsley or 1 Tbsp. dried parsley flakes
1 bay leaf
1 tsp. salt
1/4 tsp. white pepper
2 medium potatoes, diced
4 to 5 green onions, chopped
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poultry seasoning
4 c. milk
2 c. medium shell macaroni, cooked and drained
1/4 c. butter or margarine
1/4 c. all-purpose flour
ground nutmeg
chopped fresh parsley

Directions

1

Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard.
2

Remove chicken, cool.
3

Skin and debone, set aside.
4

Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth.
5

Simmer 15 minutes.
6

Add milk, macaroni and chicken, return to simmer.
7

Melt butter over medium heat.
8

Add flour, stirring constantly, until
9

mixture begins to brown.
10

Add to soup, blend well.
11

Let soup stand 20 minutes to blend flavors.
12

Season to taste.
13

Garnish with nutmeg and chopped parsley.