Laurie's Creamy Shell Soup
But worth it.
4 cups water
1 split chicken breast, with bone & skin
1 cup chopped onion
1 cup chopped celery
1/4 c. fresh parsley or 1 TBSP dried parsley
3 bay leaves
1 tsp. salt
1/4 tsp white pepper
2 medium potatoes, chopped (bite sized)
4-5 green onion, sliced
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poulty seasoning
4 cups milk
2 cups medium shell macaroni, 1/2 cooked and drained
1/4 cup butter
1/4 cup flour
Combine water, chicken, chopped onion, celery, parsley, bay leaf, salt and pepper in stock pot. Bring to a boil over medium-high heat. Reduce to low; simmer until chicken is no longer pink in center.
Remove bay leaves; discard. Remove chicken; cool. Remove skin & bones from chicken. Chop chicken; set aside. Add potatoes, green onions bouillon cubes and seasonings to broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until potatoes are tender, stirring occasionally.
Add milk, macaroni, chicken; return to a simmer.
Melt butter in sauce pan over medium heat. Add flour, cook until mixture begins to brown, stirring constantly. Add to soup. Blend well. Reduce heat to low; simmer 20 minutes, stirring occasionally.