Creamy Shell Soup Recipe

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

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