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Creamy Shell Soup
Grace Faul, McClusky, ND

4 cups water
3-4 pieces chicken
1 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
1 cup diced onion
1/4 cup chopped celery
1/4 cup minced parsley (or 1 tablespoon dried)

Simmer until chicken is tender. Remove the bay leaf and chicken from broth. Discard bay leaf. Let chicken cool.

Add to broth and simmer 15 minutes:
2 medium potatoes, diced
1/2 teaspoon seasoned salt
3 chicken bouillon cubes
1/2 teaspoon poultry seasoning
1 bunch (4-5) green onions, chopped (bulbs and greens)

Add and bring back to simmering point:
1 quart milk
2 cups medium shell macaroni, cooked in salted water and drained
Boned, diced chicken meat

In small skillet melt 1/4 cup butter, add 1/4 cup flour. Stir constantly until mixture begins to brown. Add to soup. Blend in completely. Remove from heat. Let soup stand 20 minutes to blend flavors. Season to taste. Serve with dash of paprika and sprinkle chopped parsley.

Serves 8.