Dr e's "get well" soup

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.

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