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Creamy Shell Soup

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Creamy Shell Soup

Directions

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Ingredients :

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

  • 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.
  • 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.
  • 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.
  • 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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