Emeril's get-well chicken vegetable soup

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 2 1/2 to 3 pound chicken,
Boned,
Skinned and visible
Fat
Removed (save
Bones and carcass, discard
Skin), diced
2½ teaspoon Salt
Black pepper
1 cup Chopped onions
½ cup Chopped celery
½ cup Chopped carrots
½ cup Chopped green onions
2 tablespoons Finely chopped garlic
¼ cup Parsley leaves
1 tablespoon Chopped fresh basil
4 Bay leaves
1 tablespoon Creole Seasoning, or to
Taste
2 cups Assorted chopped fresh
Seasonal vegetables (such as
Beans, zucchini,
Squash or cabbage)
1 cup Rinsed, torn spinach leaves,
Firmly packed
¼ teaspoon Crushed red pepper
3 quarts Chicken stock
2 cups Fine or broad noodles,
Cooked until still slightly
Firm

Directions

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. 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 1⅓ cups per bowl and freeze any extra servings.

Yield: 12 servings

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