Chicken And Rice Soup

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1 1/2 c Onions; chopped
1/2 c Green Onions; chopped
2 tb olive oil
1/4 c Fresh parsley leaves
(such has beans; zucchini,
4 Bay Leaves
1/4 lb Long-grain white rice;
1 Chicken - (3 lbs); boned,
1 c Celery; chopped
Or cabbage)
And visible fat removed;
1 pn Crushed red pepper flakes
3 qt Chicken Stock
2 c Assorted chopped fresh
Bones and carcass)
1 c Diced carrots
2 tb Garlic; minced
2 tb Chopped fresh basil
1 1/2 c Cleaned; stemmed, torn

Original recipe makes 8 servings



* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Emerils Essence. 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 Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 03-18-1998 Recipe by: Emeril Lagasse

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