Creamy Shell Soup9 Reviews
“This is a very savory and tasty soup and is best served with garlic toast.” - by CORWYNN DARKHOLME
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 440 cal
- 18.3 g
- 41.8 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 it brow..." See morens so it won't disintegrate while simmering, and I leave it in rather than pick it out of the celery."
"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 learning how ..." See moreto make cream soups this would be a good one to try first. "
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