Rating: 4 stars 3.8
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

440 calories; protein 27.1g; carbohydrates 41.8g; fat 18.3g; cholesterol 66.3mg; sodium 962mg. Full Nutrition
Advertisement