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Homemade Chicken and Vegetable Soup

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive oil

    2. 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)

    3. 1 1/2 cups chopped onions

    4. 1 cup chopped celery

    5. 1 cup diced carrots

    6. 1/2 cup chopped green onions

    7. 2 tablespoons minced garlic

    8. 1/4 cup fresh parsley leaves

    9. 2 tablespoons chopped fresh basil

    10. 4 bay leaves

    11. 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice

    12. 1 1/2 cups torn spinach leaves, cleaned and stemmed

    13. Pinch crushed red pepper

    14. 3 quarts chicken stock

    15. 1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.

    16. 12 small thermoses

    17. 1 cup finely chopped fresh parsley leaves

    18. 12 small resealable plastic snack bags

    19. CREOLE SEASONING:

    20. 2 1/2 tablespoons paprika

    21. 2 tablespoons salt

    22. 2 tablespoons garlic powder

    23. 1 tablespoon black pepper

    24. 1 tablespoon onion powder

    25. 1 tablespoon cayenne pepper

    26. 1 tablespoon dried oregano

    27. 1 tablespoon dried thyme

    Instructions Jump to Ingredients ↑

    1. In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones and carcass and sauté for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Sauté the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary.

    2. Serve hot.

    3. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. At lunch time, garnish your soup with the parsley.

    4. Yield : about 10 to 12 servings CREOLE SEASONING:

    5. Combine all ingredients thoroughly.

    6. Yield : 2/3 cup

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