creamy shell soup

Ingredients

• Servings: 8
• 2 cups medium seashell pasta
• 4 cups water
• 24 ounces boneless, skinless chicken meat
• 1 cup diced onion
• 1/4 cup chopped celery
• 1/4 cup minced fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 potatoes, diced
• 4 green onions, chopped
• 3 cubes chicken bouillon
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon poultry seasoning
• 4 cups milk
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 pinch ground nutmeg
• 3 tablespoons chopped fresh parsley

Recipe

• 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.