Dr Es Get-Well Chicken Vegetable Soup

Dr Es Get-Well Chicken Vegetable Soup Ingredients

2 tb Olive oil	1/4 c (loosely packed) fresh
1 Chicken; (2 1/2 to 3	1 tb Chopped fresh basil
2 1/2 ts Salt	4 Bay leaves
10 Turns freshly ground black	2 c Assorted chopped fresh
1 c Chopped onions	1 c (firmly packed) rinsed and
1/2 c Chopped celery	1/4 ts Crushed red pepper
1/2 c Diced carrots	3 qt Chicken stock
1/2 c Chopped green onions	2 c Cooked fine or broad noodles
2 tb Minced garlic

Instructions for Dr Es Get-Well Chicken Vegetable Soup

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 youre 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 : Emerils New New Orleans Cooking Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 19, 1998

Main Ingredient: ChickenCuisine: American

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Ingredient Insight - look inside this recipe

Basil	Bay Leaves	Carrot	Celery
Chicken	Chicken Stock	Garlic	Olive Oil
Onion	Salt

Morning American Celery Chicken Basil Carrot Olive oil Garlic Onion Green Onion Lunch

for flavor and categorization

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