Salmon Shell Spinach Soup is one of the many ways Alaskans eat salmon. This one cooks in the time it takes to cook small shell macaroni. The fresh spinach adds a little extra something to it.
Recipe for Salmon Shell Spinach Soup
1 teaspoon Italian seasoning
6 cups chicken broth
2 thinly sliced carrots
1 small chopped onion
1 rib chopped celery
1 cup uncooked small shell macaroni
1 handful coarsely chopped fresh spinach
salt and pepper to taste
Put chicken broth into a large saucepan and heat until it is boiling. Add everything else, except for the salmon and spinach. Turn the heat down to medium low and cook for about 10 minutes, until the macaroni are done. Add the salmon, including any liquid, and the spinach. Cook for another minute or two, just until it is heated through.
Note: If you don't have jars of home canned salmon, use store bought canned salmon. Use about 1 cup. I think there is a medium sized can that is about 7 ounces, and that is fine. Remove the large line of bones and the bigger pieces of skin.
When I make a salmon recipe, I use whatever type home canned salmon that I have. I often have silver (Coho) salmon, or king (Chinook) salmon, or humpy (pink) because we live in Alaska and my husband likes to fish.
You probably won't find the silver or king canned at your local supermarket, though. Red (Sockeye) salmon is excellent, and you should be able to find that canned at your grocery store, but it will be expensive. For a frugal option, use pink salmon.