Creamy Shell Soup

Health score
12%
Creamy Shell Soup
45 min.
8
430kcal

Suggestions


Craving a comforting and hearty soup that's perfect for a chilly evening? Look no further than this Creamy Shell Soup! This recipe delivers a deliciously satisfying meal that's packed with flavor and surprisingly easy to make. Imagine tender chicken, soft pasta shells, and perfectly cooked potatoes swimming in a rich and creamy broth.

What's even better? This soup offers a wonderful balance of flavors, thanks to the aromatic blend of herbs and seasonings, from the subtle warmth of nutmeg to the savory notes of poultry seasoning and seasoning salt. A touch of fresh parsley brightens the dish and adds a delightful freshness. You'll love how quickly the flavors meld together as the soup simmers, creating a symphony of taste that will have everyone asking for seconds.

This Creamy Shell Soup is a fantastic choice for both lunch and dinner, serving a generous 8 people. With a prep time of only 45 minutes, it's a convenient option for busy weeknights or a cozy weekend gathering. At approximately 430 calories per serving, it's a nourishing and satisfying meal that won't weigh you down. So, gather your ingredients and get ready to create a comforting and flavorful soup that your family and friends will adore!

Ingredients

  •  bay leaf 
  • 0.3 cup celery chopped
  • cubes chicken bouillon 
  • 24 ounces chicken meat boneless skinless
  • 0.3 cup flour all-purpose
  • tablespoons parsley fresh chopped
  •  green onions chopped
  • pinch ground nutmeg 
  • 0.3 teaspoon ground pepper white
  • 0.3 cup butter 
  • cups milk 
  • cup onion diced
  • cups seashell pasta 
  •  potatoes diced
  • 0.5 teaspoon poultry seasoning 
  • teaspoon salt 
  • 0.5 teaspoon seasoning salt 
  • cups water 

Equipment

  • pot
  • dutch oven

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta, and cook for 8 to 10 minutes or until al dente.
  3. Drain, and set aside.
  4. Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender.
  5. Remove bay leaf; discard.
  6. Remove chicken; cool.
  7. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes.
  8. Add milk, cooked pasta, and chicken; return to simmer.
  9. Melt butter or margarine over medium heat.
  10. Add flour, stirring constantly, until mixture begins to brown.
  11. Add to soup; blend well.
  12. Let soup stand 20 minutes to blend flavors. Season to taste.
  13. Garnish with nutmeg and chopped parsley.

Nutrition Facts

Calories430kcal
Protein22.17%
Fat48%
Carbs29.83%

Properties

Glycemic Index
53.97
Glycemic Load
16.19
Inflammation Score
-7
Nutrition Score
17.800434610118%

Flavonoids

Apigenin
3.32mg
Luteolin
0.05mg
Isorhamnetin
1mg
Kaempferol
0.67mg
Myricetin
0.23mg
Quercetin
5.09mg

Nutrients percent of daily need

Calories:430.11kcal
21.51%
Fat:22.84g
35.14%
Saturated Fat:7.23g
45.2%
Carbohydrates:31.94g
10.65%
Net Carbohydrates:29.53g
10.74%
Sugar:7.78g
8.64%
Cholesterol:78.43mg
26.14%
Sodium:625.59mg
27.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.74g
47.49%
Vitamin K:41.71µg
39.73%
Selenium:25.7µg
36.71%
Vitamin B3:7.05mg
35.26%
Phosphorus:323.06mg
32.31%
Vitamin B6:0.59mg
29.32%
Vitamin C:16.6mg
20.13%
Vitamin B2:0.33mg
19.55%
Potassium:672.33mg
19.21%
Calcium:189.51mg
18.95%
Manganese:0.32mg
16.24%
Vitamin A:776.46IU
15.53%
Vitamin B12:0.93µg
15.49%
Vitamin B5:1.52mg
15.17%
Vitamin B1:0.22mg
14.8%
Magnesium:59mg
14.75%
Zinc:2.11mg
14.04%
Iron:1.85mg
10.3%
Vitamin D:1.51µg
10.08%
Fiber:2.41g
9.65%
Copper:0.19mg
9.35%
Folate:34.9µg
8.72%
Vitamin E:0.62mg
4.12%
Source:Allrecipes