Homemade Chicken And Vegetable Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Chicken - (3 lbs) - boned, skinned,
		And visible fat removed, diced, (save
		The bones and carcass)
		Creole seasoning - see * Note
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrots
1/2 cup	31g / 1.1oz	Chopped green onions
2 tablespoons	30ml	Minced garlic
1/4 cup	10g / 0.4oz	Fresh parsley leaves
2 tablespoons	30ml	Chopped fresh basil
4		Bay leaves
2 cups	292g / 10oz	Assorted chopped fresh vegetables, such as
		Beans, zucchini, yellow squash, or cabbage
1 1/2 cups	60g / 2.1oz	Torn cleaned and stemmed spinach leaves
1		Crushed red pepper
3		Chicken stock
1 lb	454g / 16oz	Assorted small dried pasta shapes, such as
		Stars, tubes, shells, etc.
12		Thermoses (small)
1 cup	40g / 1.4oz	Finely-chopped fresh parsley leaves
12 cups	2844ml	Resealable plastic snack bags (small)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 saute 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. 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. 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.

This recipe yields about 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D56) - from the TV FOOD - NETWORK

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