Chicken And Shells Soup

• 1 Rotisserie Chicken, hand shredded
• ~ 64 oz. Chicken Stock
• 1/2 lb Small Shell Pasta
• 1 Handful of Mushrooms, chopped
• 1 - 2 Large Carrots, chopped
• 1 - 2 Stalks of Celery, chopped
• 1 Green Onion, chopped
• Butter
• Black Pepper
• 4 Eggs (1 per person)

1. 1. In the bottom of a pot, melt butter and sautA the green onion and mushrooms.
2. 2. Add the chicken stock and chicken fat/skin pieces to the pot and bring to a boil.
3. 3. Add shell pasta, carrots, and celery. Cook almost all the way through.
4. 4. Add the chicken and grind the black pepper into the pot. Then, carefully poach the eggs.
5. 5. Serve with a ladle, soup and 1 poached egg for each person. Enjoy!

rotisserie chicken, chicken, shell pasta, handful of mushrooms, carrots, celery, green onion, butter, black pepper, eggs

Taken from www.epicurious.com/recipes/member/views/chicken-and-shells-soup-58395277 (may not work)