Recipe by CORWYNN DARKHOLME
"This is a very savory and tasty soup and is best served with garlic toast."
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medium seashell pasta
boneless, skinless chicken meat
minced fresh parsley
ground white pepper
green onions, chopped
chopped fresh parsley
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.
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.
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.
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!
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shell Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 440
** Calories from Fat: 164
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