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Emeril's Get-well Chicken Vegetable Soup

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

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

    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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