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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delicious creamy soup that will fill you up :P Ingredients:
4 cups water |
6 ounces boneless skinless chicken breasts, cut into 3 to 4 pieces |
1 cup onion, diced |
1/4 cup celery, chopped |
1/4 cup parsley, minced |
1 bay leaf |
1 teaspoon salt |
1 teaspoon white pepper |
2 medium potatoes, diced |
4 green onions, chopped |
3 chicken bouillon cubes |
1/2 teaspoon seasoning salt |
1/2 teaspoon poultry seasoning |
4 cups 2% low-fat milk |
2 cups medium pasta shells, cooked and drained |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
ground nutmeg |
chopped fresh parsley |
Directions:
1. 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. Cut into small cubes; set aside.
2. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, macaroni, and chicken; return to simmer.
3. Melt butter in skillet over med heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup simmer on very low heat 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.
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