Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 3 pounds | Chicken; boned, skinned, |
| ; fat removed, diced | |
| (save the bones and carcass) | |
| Emeril's Essence; see * Note | |
| 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) | |
| 1½ cup | Torn spinach leaves; cleaned and stemmed |
| 1 pinch | Crushed red pepper |
| 3 quarts | Chicken stock |
| 2 cups | Cooked fine or broad noodles |
| Chopped chives; for garnish |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a large sauce pot, heat the olive oil. Season the chicken with Emeril's 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. 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 bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives. This recipe yields 1 gallon of soup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.