Emeril's get-well chicken vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | 2 1/2 to 3 pound chicken, | |
| Boned, | ||
| Skinned and visible | ||
| Fat | ||
| Removed (save | ||
| Bones and carcass, discard | ||
| Skin), diced | ||
| 2½ | teaspoon | Salt |
| Black pepper | ||
| 1 | cup | Chopped onions |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped carrots |
| ½ | cup | Chopped green onions |
| 2 | tablespoons | Finely chopped garlic |
| ¼ | cup | Parsley leaves |
| 1 | tablespoon | Chopped fresh basil |
| 4 | Bay leaves | |
| 1 | tablespoon | Creole Seasoning, or to |
| Taste | ||
| 2 | cups | Assorted chopped fresh |
| Seasonal vegetables (such as | ||
| Beans, zucchini, | ||
| Squash or cabbage) | ||
| 1 | cup | Rinsed, torn spinach leaves, |
| Firmly packed | ||
| ¼ | teaspoon | Crushed red pepper |
| 3 | quarts | Chicken stock |
| 2 | cups | Fine or broad noodles, |
| Cooked until still slightly | ||
| Firm | ||
Directions
Heat oil in a large heavy soup pot over high heat. Add chicken meat and bones, salt, and 10 turns of pepper, and cook, stirring occasionally, until meat and bones are brown, about 5 minutes. Add onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole seasoning and cook, stirring once or twice, about 4 minutes. Add chopped vegetables, spinach and crushed red pepper and cook 1 minute more.
Add the stock and bring to a boil. Reduce heat to medium and simmer, uncovered, about 25 minutes. Remove carcass and loose bones. Add noodles, bring back to a boil, and simmer 5 minutes. Refrigerate overnight, if possible. It'll taste even better if you do.
Serve 1⅓ cups per bowl and freeze any extra servings.
Yield: 12 servings