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 Pinch crushed red pepper

  13. 3 quarts chicken stock

  14. 1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.

  15. 12 small thermoses

  16. 1 cup finely chopped fresh parsley leaves

  17. 12 small resealable plastic snack bags CREOLE SEASONING:

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried oregano

  25. 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. Serve hot. 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. Yield : about 10 to 12 servings CREOLE SEASONING: Combine all ingredients thoroughly. Yield : 2/3 cup


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