Creamy Shell Soup

Shell-shaped pasta give body to this cream-based chicken and noodle soup Flavored with aromatic vegetables and poultry seasoning.

• Calories: 440 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup all-purpose flour
• 1 pinch ground nutmeg
• ¼ cup margarine
• 4 cups water
• 4 cups milk
• 1 bay leaf
• ½ teaspoon poultry seasoning
• 3 tablespoons chopped fresh parsley
• 1 cup diced onion
• ¼ teaspoon ground white pepper
• ¼ cup chopped celery
• 3 cubes chicken bouillon
• ½ teaspoon seasoning salt
• 4 green onions, chopped
• 2 cups medium seashell pasta
• 24 ounces boneless, skinless chicken meat
• ¼ cup minced fresh parsley
• 2 potatoes, diced

Recipe Instructions

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.