Yield: 1 servings
|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|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.