Dr. E's Get Well Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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) |
essence, 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 |
essence |
2 cups assorted chopped fresh vegetables, such as beans, zucchini, yellow squash, or cabbage |
1 1/2 cups torn spinach leaves, cleaned and stemmed |
pinch crushed red pepper |
3 quarts chicken stock |
2 cups cooked fine or broad noodles |
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 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. 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 bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly. Yield: 2/3 cup
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