Name: Dr E's "Get Well" Soup
Ingredients: 2 tb Olive oil; 3 lb Chicken; boned, skinned,; ; fat removed, diced; (save the bones and carcass); Emeril's Essence; see * Note; 1 1/2 c Chopped onions; 1 c Chopped celery; 1 c Diced carrots; 1/2 c Chopped green onions; 2 tb Minced garlic; 1/4 c Fresh parsley leaves; 2 tb Chopped fresh basil; 4 Bay leaves; 2 c Assorted chopped fresh vegetables; (such has beans; zucchini, yellow squash; ; or cabbage); 1 1/2 c Torn spinach leaves; cleaned and stemmed; 1 pn Crushed red pepper; 3 qt Chicken stock; 2 c Cooked fine or broad noodles; Chopped chives; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Essnce04	1	servings

INGREDIENTS

2	tb	Olive oil
3	lb	Chicken; boned, skinned,
		; fat removed, diced
		(save the bones and carcass)
		Emeril's Essence; see * Note
1 1/2	c	Chopped onions
1	c	Chopped celery
1	c	Diced carrots
1/2	c	Chopped green onions
2	tb	Minced garlic
1/4	c	Fresh parsley leaves
2	tb	Chopped fresh basil
4		Bay leaves
2	c	Assorted chopped fresh vegetables
		(such has beans; zucchini, yellow squash
		; or cabbage)
1 1/2	c	Torn spinach leaves; cleaned and stemmed
1	pn	Crushed red pepper
3	qt	Chicken stock
2	c	Cooked fine or broad noodles
		Chopped chives; for garnish

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a large sauce pot, heat the olive oil. Season the chicken with Emeril's
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. This recipe yields 1 gallon of soup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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