Chicken and rice soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Chicken (3 pounds) boned, | |
| Skinned, and visible fat | ||
| Removed, diced, (save | ||
| The bones and carcass) | ||
| 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 | Bay leaves | |
| 2 | cups | Assorted chopped fresh |
| Vegetables, such has beans, | ||
| Zucchini, yellow | ||
| Squash, or cabbage, small | ||
| Dice | ||
| 1½ | cup | Torn spinach leaves, cleaned |
| And stemmed | ||
| pinch | Crushed red pepper | |
| 3 | quarts | Chicken stock |
| ¼ | pounds | Long grain white rice, |
| Uncooked | ||
Directions
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