Chicken and Vegetable Soup
From an old Emeril Lagasse recipe. Highly modified."Cook pasta first then add to soup. When added uncooked it soaks up most of the liquid." - Jclouatre
Yield: 12 Servings Ready in 45 minutes
favorite of 22 people 19 people want to try
Verified by SunnyJF
|2 tablespoonsOlive oil|
|3 lbsChicken pieces; boned and skinned|
|1 1/2 cupsOnion; diced|
|1 cupCelery; diced|
|1 cupCarrots; diced|
|.5 cupGreen onion; sliced|
|4 clovesGarlic; smashed and chopped fine|
|1/4 cupParsley; chopped fine|
|4 tablespoonsBasil; chopped fine|
|4 Bay leaves|
|2 cupsVeggies; diced (zucchini, beans, cabbage, etc)|
|1.5 cupsSpinach; torn|
|1 pinchRed pepper flakes|
|3 quartsChicken stock|
|1 lbSmall pasta|
|Creole Seasoning; to taste|
Chicken and Vegetable Soup Preparation
In a large sauce pot, heat the olive oil. Season the chicken with the Creole Seasoning. When the oil is hot, add the chicken pieces and saute for 5 minutes until the meat is browned.
Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves. Again, season with with a dash or two of Creole Seasoning. Saute for 4 minutes. Add the chopped veggies, spinach and red pepper flakes. Saute for an additional 2 minutes. Add the stock and bring to a boil.
Add the pasta. Reduce heat to a simmer. Cook uncovered for about 20 minutes or until pasta is tender.
Re-season if necessary. Serve hot.
There are lots of options for this recipe. Some of the options I use are:
1. Leave out the pasta.
2. Leave out the pasta and add barley, instead
3. Leave out the chicken and use 3 slices of bacon to start things.
4. Could also add / substitute a ham hock, if desired.
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Chicken and Vegetable Soup Reviews
Cook pasta first then add to soup. When added uncooked it soaks up most of the liquid.
11 months, 3 days, 3 hours, 10 minutes ago
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