Creamy Shell Soup - cooking recipe

Ingredients

4 cups water
6 ounces boneless skinless chicken breasts, cut into 3 to 4 pieces
1 cup onion, diced
1/4 cup celery, chopped
1/4 cup parsley, minced
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
2 medium potatoes, diced
4 green onions, chopped
3 chicken bouillon cubes
1/2 teaspoon seasoning salt
1/2 teaspoon poultry seasoning
4 cups 2% low-fat milk
2 cups medium pasta shells, cooked and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
ground nutmeg
chopped fresh parsley

Preparation

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. Cut into small cubes; set aside.
Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, macaroni, and chicken; return to simmer.
Melt butter in skillet over med heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup simmer on very low heat 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.