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Homemade Chicken and Vegetable Soup (Emeril Lagasse) Recipe

Homemade Chicken and Vegetable Soup (Emeril Lagasse) Recipe

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Homemade Chicken and Vegetable Soup (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1 chicken (3 lb) 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 tbsp minced garlic
1/4 cup fresh parsley leaves
2 tbsp 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 lb 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 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	682.15 Kcal (2856 kJ)
Calories from fat	264.4 Kcal
		% Daily Value*
Total Fat	29.38g	45%
Cholesterol	137.71mg	46%
Sodium	2084.24mg	87%
Potassium	1054.63mg	22%
Total Carbs	63.94g	21%
Sugars	10.53g	42%
Dietary Fiber	8.3g	33%
Protein	41.29g	83%
Vitamin C	19.2mg	32%
Vitamin A	0.2mg	6%
Iron	3.9mg	22%
Calcium	91.3mg	9%

Amount Per 100 g
Calories	115.72 Kcal (484 kJ)
Calories from fat	44.85 Kcal
		% Daily Value*
Total Fat	4.98g	45%
Cholesterol	23.36mg	46%
Sodium	353.58mg	87%
Potassium	178.91mg	22%
Total Carbs	10.85g	21%
Sugars	1.79g	42%
Dietary Fiber	1.41g	33%
Protein	7g	83%
Vitamin C	3.3mg	32%
Iron	0.7mg	22%
Calcium	15.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.