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8 servings
Ingredients:
2 cups medium seashell pasta4 cups water24 ounces boneless, skinless chicken meat1 cup diced onion1/4 cup chopped celery1/4 cup minced fresh parsley1 bay leaf1 teaspoon salt1/4 teaspoon ground white pepper2 potatoes, diced4 green onions, chopped3 cubes chicken bouillon1/2 teaspoon seasoning salt1/2 teaspoon poultry seasoning4 cups milk1/4 cup margarine1/4 cup all-purpose flour1 pinch ground nutmeg3 tablespoons chopped fresh parsley
Instructions:
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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