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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. Essence, recipe follows

  4. 1 1/2 cups chopped onions

  5. 1 cup chopped celery

  6. 1 cup diced carrots

  7. 1/2 cup chopped green onions

  8. 2 tablespoons minced garlic

  9. 1/4 cup fresh parsley leaves

  10. 2 tablespoons chopped fresh basil

  11. 4 bay leaves

  12. Essence

  13. 2 cups assorted chopped fresh vegetables, such as beans, zucchini , yellow squash, or cabbage

  14. 1 1/2 cups torn spinach leaves, cleaned and stemmed

  15. Pinch crushed red pepper

  16. 3 quarts chicken stock

  17. 2 cups cooked fine or broad noodles

  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 Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Add the onions, celery, carrots, green onions , garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives.

  2. Combine all ingredients thoroughly. Yield: 2/3 cup

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