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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 3 lb Chicken boned, skinned, fat removed, diced (save the bones and carcass) see * Note
- 1 1/2 c. Minced onions
- 1 c. Minced celery
- 1 c. Diced carrots
- 1/2 c. Minced green onions
- 2 Tbsp. Chopped garlic
- 1/4 c. Fresh parsley leaves
- 2 Tbsp. Minced fresh basil
- 4 x Bay leaves
- 2 c. Assorted minced fresh vegetables (such has beans, zucchini, yellow squash or possibly cabbage)
- 1 1/2 c. Torn spinach leaves cleaned and stemmed
- 1 pch Crushed red pepper
- 3 quart Chicken stock
- 2 c. Cooked fine or possibly broad noodles Minced chives for garnish
Direcciones
- In a large sauce pot, heat the extra virgin olive oil. Season the chicken with Emeril's Essence. When the oil is warm, add in the chicken, bones and carcass and saute/fry for about 5 min, or possibly till the meat and bones are brown. Add in the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute/fry the vegetables for 4 min. Add in the minced vegetables, spinach, and crushed red pepper and saute/fry for 1 minute. Add in the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 min.
- Add in the noodles, bring back to a boil, and simmer for 5 min. Remove from the heat and throw away the carcass and loose bones. Reseason with salt and pepper if needed.
- Ladle the soup in a bowl and garnish with minced chives.
- This recipe yields 1 gallon of soup.
