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Creamy Shell Soup

Ingredients

  • 4 cups water
  • 4 cups skinned and boneless chicken, cut into small pieces
  • 1 cup diced onion
  • 1/4 cup chopped celery
  • 1/4 cup minced parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 medium potatoes, diced
  • 4 green onions, chopped
  • 3 chicken bouillon cubes
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon poultry seasoning
  • 4 cups milk
  • 2 cups medium shell macaroni, cooked and drained
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • dash ground nutmeg
  • chopped fresh parsley
  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. Remove chicken; cool.
  2. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes.
  3. Add milk, macaroni 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.
  5. Let soup stand 20 minutes to blend flavors.
  6. Season to taste. Garnish with nutmeg and chopped parsley.

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