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Creamy Shell Soup

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

Ingredients :

• 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

Instructions :

Prep :	Cook : 8M	Ready in :

• 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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