Emeril's get-well chicken vegetable soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N 2 1/2 to 3 pound chicken,
\N \N Boned,
\N \N Skinned and visible
\N \N Fat
\N \N Removed (save
\N \N Bones and carcass, discard
\N \N Skin), diced
2½ teaspoon Salt
\N \N 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 \N Bay leaves
1 tablespoon Creole Seasoning, or to
\N \N Taste
2 cups Assorted chopped fresh
\N \N Seasonal vegetables (such as
\N \N Beans, zucchini,
\N \N Squash or cabbage)
1 cup Rinsed, torn spinach leaves,
\N \N Firmly packed
¼ teaspoon Crushed red pepper
3 quarts Chicken stock
2 cups Fine or broad noodles,
\N \N Cooked until still slightly
\N \N Firm

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

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