Chicken and rice soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Chicken (3 pounds) boned,
\N \N Skinned, and visible fat
\N \N Removed, diced, (save
\N \N The bones and carcass)
\N \N Essence
1½ cup Chopped onions
1 cup Chopped celery
1 cup Diced carrots
½ cup Chopped green onions
2 tablespoons Minced garlic
¼ cup Fresh parsley leaves
2 tablespoons Chopped fresh basil
4 \N Bay leaves
2 cups Assorted chopped fresh
\N \N Vegetables, such has beans,
\N \N Zucchini, yellow
\N \N Squash, or cabbage, small
\N \N Dice
1½ cup Torn spinach leaves, cleaned
\N \N And stemmed
\N pinch Crushed red pepper
3 quarts Chicken stock
¼ pounds Long grain white rice,
\N \N Uncooked

In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown.

Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence.

Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender.

Reseason if necessary. Serve hot. Yield: 8 to 10 servings EMERIL LIVE SHOW #EMIB17

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