RCI-ND.003.0004.001
Chicken-Stuffed Shells soup
You may prepare these ahead and freeze them. 5–2 hours.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- c. cooked Chicken4 unitdiced
- c. Onion1/2 unitchopped
- c. celery1/2 unitchopped
- c. mayo (NOT Miracle Whip)1 unit
- box stuffing mix1 unitprepared
- box large pasta shells1 unitcooked and well-drained
- 2 cans
- 1 can
Method
1
Combine the diced cooked chicken, chopped onion, chopped celery, mayo, and prepared stuffing mix in a large bowl, mixing until the filling is evenly blended.
2
Stuff each cooked pasta shell with approximately 2 tablespoons of the chicken filling, working gently to avoid breaking the shells.
3
Pour the 2 cans of cream of chicken soup and 1 can of cream of mushroom soup into a large pot, stirring to combine.
4
Bring the soup mixture to a simmer over medium heat, stirring occasionally.
3 minutes
5
Carefully arrange the stuffed shells in the simmering soup, nestling them so they are mostly submerged.
6
Reduce heat to medium-low and simmer gently for 15-20 minutes, until the shells are heated through and the soup is warmed.
7
Ladle the stuffed shells and soup into bowls, ensuring each serving contains 3-4 shells, and serve hot.