Creamy Shell Soup

Name: Creamy Shell Soup
Ingredients: 2 cups medium seashell pasta; 4 cups water; 24 ounces boneless, skinless chicken meat; 1 cup diced onion; 1/4 cup chopped celery; 1/4 cup minced fresh parsley; 1 bay leaf; 1 teaspoon salt; 1/4 teaspoon ground white pepper; 2 potatoes, diced; 4 green onions, chopped; 3 cubes chicken bouillon; 1/2 teaspoon seasoning salt; 1/2 teaspoon poultry seasoning; 4 cups milk; 1/4 cup margarine; 1/4 cup all-purpose flour; 1 pinch ground nutmeg; 3 tablespoons chopped fresh parsley

19 ingredients

4 steps

Ingredients

2 cups medium seashell pasta
4 cups water
24 ounces boneless, skinless chicken meat
1 cup diced onion
1/4 cup chopped celery
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground white pepper
2 potatoes, diced
4 green onions, chopped
3 cubes chicken bouillon
1/2 teaspoon seasoning salt
1/2 teaspoon poultry seasoning
4 cups milk
1/4 cup margarine
1/4 cup all-purpose flour
1 pinch ground nutmeg
3 tablespoons chopped fresh parsley

Directions

1

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and set aside.
2

Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard. Remove chicken; cool.
3

Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked pasta, and chicken; return to simmer.
4

Melt butter or margarine over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup stand 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.