Creamy Shell Soup

• 4 c. water
• 3 to 4 chicken pieces
• 1 c. diced onions
• 1/4 c. chopped celery
• 1/4 c. minced parsley or 1 Tbsp. dried parsley flakes
• 1 bay leaf
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 medium potatoes, diced
• 4 to 5 green onions, chopped
• 3 chicken bouillon cubes
• 1/2 tsp. seasoned salt
• 1/2 tsp. poultry seasoning
• 4 c. milk
• 2 c. medium shell macaroni, cooked and drained
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• ground nutmeg
• chopped fresh parsley

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.
2. Remove chicken, cool.
3. Skin and debone, set aside.
4. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth.
5. Simmer 15 minutes.
6. Add milk, macaroni and chicken, return to simmer.
7. Melt butter over medium heat.
8. Add flour, stirring constantly, until
9. mixture begins to brown.
10. Add to soup, blend well.
11. Let soup stand 20 minutes to blend flavors.
12. Season to taste.
13. Garnish with nutmeg and chopped parsley.

water, chicken, onions, celery, parsley, bay leaf, salt, white pepper, potatoes, green onions, chicken, salt, poultry seasoning, milk, shell macaroni, butter, allpurpose, ground nutmeg, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204007 (may not work)