Best Creamy Shell Soup Recipes

CREAMY SHELL SOUP

Creamy Shell Soup image

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

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Yield 8

Number Of Ingredients 19

Ingredients

2 cups medium seashell pasta
4 cups water
24 ounces boneless, skinless chicken meat
1 cup diced onion
¼ cup chopped celery
¼ cup minced fresh parsley
1 bay leaf
1 teaspoon salt
¼ teaspoon ground white pepper
2 potatoes, diced
4 green onions, chopped
3 cubes chicken bouillon
½ teaspoon seasoning salt
½ teaspoon poultry seasoning
4 cups milk
¼ cup margarine
¼ cup all-purpose flour
1 pinch ground nutmeg
3 tablespoons chopped fresh parsley

Steps:

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 Facts : Calories 440.1 calories, Carbohydrate 41.8 g, Cholesterol 66.3 mg, Fat 18.3 g, Fiber 3 g, Protein 27.1 g, SaturatedFat 5.4 g, Sodium 962 mg, Sugar 8.3 g

CREAMY SHELL SOUP

Creamy Shell Soup image

Make and share this Creamy Shell Soup recipe from Food.com.

Provided by swirlycinnacakes

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 19

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

Steps:

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.
Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, macaroni, and chicken; return to simmer.
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.

Nutrition Facts : Calories 285.5, Fat 9.1, SaturatedFat 5.4, Cholesterol 37.5, Sodium 686.3, Carbohydrate 37, Fiber 2.6, Sugar 8.3, Protein 13.9