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Chicken and Vegetable Soup

Recipes » Soups, Stews and Chili » Vegetable

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

Cuisine: AmericanMain Ingredient: Vegetables

(5, 1) 100% would make again (reviews)

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Verified by SunnyJF

Original recipe makes 12 Servings

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.