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 saute, 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 saute, stirring once or twice, for aobut 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saute 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. Emerils Creole Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup. NOTES : From Emerils New New Orleans Cooking Recipe by: Good Morning America
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|Serving Size: 1 Serving (6196g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 789 (29%)|
|Amt Per Serving||% DV|
|Total Fat 87.6g||117 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 40.1g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 172.8mg||53 %|
|Sodium 8367.7mg||289 %|
|Potassium 9027.9mg||238 %|
|Total Carbohydrate 328.5g||97 %|
|Dietary Fiber 49.2g||197 %|
|Sugars, other 279.4g|
|Protein 168g||240 %|
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Calories per serving: 2692
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