| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | America, Good, Morning | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Chicken, 2 1/2 to 3 | |
| pounds boned skinned | ||
| and visible fat removed | ||
| save the bones and the | ||
| carcass discard the | ||
| skin | ||
| diced | ||
| 2 1/2 | t | Salt |
| 10 | Turns freshly ground black | |
| pepper 1/2 teaspoon | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Diced carrots |
| 1/2 | c | Chopped green onions |
| 2 | T | Minced garlic |
| 1/4 | c | loosely packed fresh |
| parsley leaves | ||
| 1 | T | Chopped fresh basil |
| 4 | Bay leaves | |
| 1 | T | Emeril's Creole Seasoning |
| see recipe | ||
| 2 | c | Assorted chopped fresh |
| vegetables such as | ||
| beans | ||
| zucchini yellow squash | ||
| cabbage or whatever is in | ||
| season | ||
| 1 | c | firmly packed rinsed and |
| torn spinach leaves | ||
| 1/4 | t | Crushed red pepper |
| 3 | qt | Chicken stock |
| 2 | c | Cooked fine or broad noodles |
INSTRUCTIONS
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 saut, 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 saut, stirring once or twice, for aobut 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saut 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 you're 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. Air date on GMA 1/8/98 Busted by Barb on 2/20/98 NOTES : Emeril's New New Orleans Cooking Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2499
Calories From Fat: 688
Total Fat: 76.3g
Cholesterol: 179.2mg
Sodium: 13455.3mg
Potassium: 6555.1mg
Carbohydrates: 309.1g
Fiber: 44.9g
Sugar: 66.4g
Protein: 143.2g