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Vegetable: Get Well Chicken Vegetable Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons olive oil
3 pounds chicken, boned, skinned, diced (save bones and carcass)
2 1/2 teaspoons salt
black pepper
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green onions
2 tablespoons finely chopped garlic
1/4 cup parsley leaves
1 tablespoon chopped fresh basil
4 bay leaves
1 tablespoon Creole seasoning
2 cups assorted chopped veggies
1 cup risned, torn spinach leaves (packed)
1/4 teaspoon crushed red pepper
3 quarts chicken stock
2 cups noodles, cooked al dente


Recipe

Heat oil in a large heavy soup pot over high heat. Add chicken meat and bones, salt, and 10 turns of pepper, and cook, stirring occasionally, until meat and bones are brown, about 5 minutes. Add onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole seasoning and cook, stirring once or twice, about 4 minutes. Add chopped vegetables, spinach and crushed red pepper and cook 1 minute more. Add the stock and bring to a boil. Reduce heat to medium and simmer, uncovered, about 25 minutes. Remove carcass and loose bones. Add noodles, bring back to a boil, and simmer 5 minutes. Refrigerate overnight, if possible. It'll taste even better if you do. Serve 1 1/3 cups per bowl and freeze any extra servings. Serves 12.