Creamy Shell Soup

9 Reviews

“This is a very savory and tasty soup and is best served with garlic toast.” - by CORWYNN DARKHOLME

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
440 cal
22%

Fat
18.3 g
28%

Carbs
41.8 g
13%

Based on a 2,000 calorie diet

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Reviews (9)

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MSCHLOCK

Jan. 12, 2003

"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."

ELIZABETH BROOKS

Dec. 18, 2002

"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. "

NITA G

Jan. 21, 2007

"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!..." See more"

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