Homemade Chicken and Vegetable Soup (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
2 tablespoons olive oil |
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save |
the bones and carcass) |
creole seasoning, recipe follows |
1 1/2 cups chopped onions |
1 cup chopped celery |
1 cup diced carrots |
1/2 cup chopped green onions |
2 tablespoons minced garlic |
1/4 cup fresh parsley leaves |
2 tablespoons chopped fresh basil |
4 bay leaves |
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice |
1 1/2 cups torn spinach leaves, cleaned and stemmed |
pinch crushed red pepper |
3 quarts chicken stock |
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc. |
12 small thermoses |
1 cup finely chopped fresh parsley leaves |
12 small resealable plastic snack bags |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. 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 Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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