Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 2 1/2 to 3 pound chicken, boned, skinned and visible fat removed (save bones and carcass, discard skin), diced

  3. 2 1/2 teaspoons salt

  4. Black pepper

  5. 1 cup chopped onions

  6. 1/2 cup chopped celery

  7. 1/2 cup chopped carrots

  8. 1/2 cup chopped green onions

  9. 2 tablespoons finely chopped garlic

  10. 1/4 cup parsley leaves

  11. 1 tablespoon chopped fresh basil

  12. 4 bay leaves

  13. 1 tablespoon Creole Seasoning, or to taste

  14. 2 cups assorted chopped fresh seasonal vegetables (such as beans, zucchini, squash or cabbage)

  15. 1 cup rinsed, torn spinach leaves, firmly packed

  16. 1/4 teaspoon crushed red pepper

  17. 3 quarts chicken stock

  18. 2 cups fine or broad noodles, cooked until still slightly firm

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 1 1/3 cups per bowl and freeze any extra servings.

  3. Yield : 12 servings


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