here is the recipe for spicy chicken and shells soup which i concocted to
use what was left from making the brunswick stew (see previous recipe). if
you noted carefully, i used all the dark meat in the brunswick stew and use
only half of the white meat in the soup. what happened to the other half?
chicken salad sandwiches, of course. i used cornstarch to thicken this
soup, but that, of course, may be omitted.

preparation:

1. peel and slice cloves of garlic from one bulb; dice chicken.

2. place all ingredients, except cornstarch, in 6 qt. stockpot and bring to
a boil; reduce heat and simmer 20 min.

3. stir in cornstarch mixture and bring to a second boil; maintain boil for
1 minute.

suggestion: serve piping hot with fresh baked biscuits.