Creamy Shell Soup

9
CORWYNN DARKHOLME 242

"This is a very savory and tasty soup and is best served with garlic toast."

Ingredients

servings 440 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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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.
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Reviews

9
  1. 14 Ratings

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This is good stuff. A lot like a clam chowder but without clams, which is great, because clams are the only part of chowder I don't like. Tasty. I prefer to saute the chicken until i...

I experimented with this recipe and it truned out really well. This is the first time that I had ever made a cream soup and it turned out reall great. Everyone one loved it ! If you are learnin...

this recipe was easily prepared and delicious. I did not use the chicken stock from cooking the chicken but substituted commercially made stock and left over chicken....awesome!