Recipe - Dr Es Get-Well Chicken Vegetable Soup

2 tablespoon Olive oil
1 Chicken; (2 One half to 3
pounds), boned, skinned,
and visible fat removed,
(save the bones and the
carcass, discard the skin)
minced
2 One half teaspoon Salt
10 Turns freshly ground black
pepper; (One half teaspoon)
1 cup Chopped onions
One half cup Chopped celery
One half cup Diced carrots
One half cup Chopped green onions
2 tablespoon Minced garlic
One fourth cup (loosely packed) fresh
parsley leaves
1 tablespoon Chopped fresh basil
4 Bay leaves
1 tablespoon Emeril's Creole Seasoning;
see recipe
2 cup Assorted chopped fresh
vegetables; such as beans,
zucchini, yellow squash,
cabbage or whatever is in
season
1 cup (firmly packed) rinsed and
torn spinach leaves
One fourth teaspoon Crushed red pepper
3 qt Chicken stock
2 cup Cooked fine or broad noodles

Heat the oil in a large heavy pot over high heat. When the oil is hot, add
the chicken meat and bones, salt, and pepper and saut‚, stirring
occasionally, until the meat and bones are brown, for about 5 minutes. Add
the onions, celery, carrots, green onions, garlic, parsley, basil, bay
leaves and Creole Seasoning and saut‚, stirring once or twice, for aobut 4
minutes. Add the chopped vegetables, spinach and crushed red pepper and
saut‚ for 1 minute. Add the stock to the pot and bring it to a boil. Reduce
the heat and simmer, uncovered, for about 25 minutes. Add the noodles,
bring back to a boil, and simmer for 5 minutes. Remove from the heat.
Remove the carcass and loose bones. Unless you're too ill to wait, the soup
will taste even better if you refrigerate it overnight. The next day,
remove and discard the congealed fat on the top and reheat the soup over
medium heat.

Air date on GMA 1/8/98

Busted by Barb on 2/20/98

NOTES : Emeril's New New Orleans Cooking

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 19,
1998