Creamy Shell Soup Recipe -

Creamy Shell Soup

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2003

This is good stuff. A lot like a clam chowder but without clams, which is great, because clams are the only part of chowder I don't like. Tasty. I prefer to saute the chicken until it browns so it won't disintegrate while simmering, and I leave it in rather than pick it out of the celery.

Most Helpful Critical Review
Jan 13, 2006

I thought this was alright...but nothing to write home about. I pretty much followed the recipe as written except I added carrots, used precooked chicken, and garnished with paprika rather than nutmeg. Leftovers the next day are more like a creamy pasta dish than soup. I'm not opposed to making this again but I'm not sure that I will, as it really didn't knock my socks off.


14 Ratings

Dec 18, 2002

I experimented with this recipe and it truned out really well. This is the first time that I had ever made a cream soup and it turned out reall great. Everyone one loved it ! If you are learning how to make cream soups this would be a good one to try first.

Jan 21, 2007

this recipe was easily prepared and delicious. I did not use the chicken stock from cooking the chicken but substituted commercially made stock and left over chicken....awesome!

Oct 29, 2012

Followed recipe as written. I like the idea of chicken, potatoes and pasta, however, I found this recipe quite bland and watered down. An increase in flavoring as well as a thickened liquid-base is needed. Thanks anyway.

Nov 01, 2007

This soup had good flavor, but only 3 stars because I expected it to be creamy, and after the 20 minutes of sitting it was still a pretty watery texture. Make sure your potatoes are diced pretty small or they won't "blend" well with the soup. And be generous with the parsley--it needs it for flavor. Other than that, pretty good.

Dec 14, 2006

I really liked this recipe but had to add more boullion because it just did not have enough flavor for me...but after I did it was great and my husband loved it too!

Sep 30, 2006

I omitted the parsley as I don't like it, used Lawry's seasoning salt instead of poultry seasoning as that's what I had on hand. I also made the soup first thing in the morning, and added the cooked pasta much later on in the day - the flavors had melded together really nicely. Thanks, Corwynn, for another great recipe!


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 962 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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