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medium seashell pasta water chicken meat onion celery fresh parsley bay leaf salt ground white pepper potatoes green onions chicken bouillon seasoning salt poultry seasoning milk margarine all-purpose ground nutmeg parsley
Viewed: 29 - Published at: 8 years agoIngredients
- 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
Method
- 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.
