This hearty chicken soup is packed with chicken and loads of healthy veggies that the whole family will love!
HOMEMADE CHICKEN AND VEGETABLE SOUP
SERVES 10 TO 12
2 tablespoons olive oil
Salt and freshly ground pepper
Pinch of Emeril’s Essence Creole Seasoning, plus more for garnish (optional)
1 chicken (3 pounds) boned, skinned, and visible fat removed (reserve bones and carcass), and cut breast meat into bite-size pieces
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
2 tablespoons minced garlic
2 bay leaves
½ cup sliced green onions
¼ cup fresh parsley leaves
¼ cup fresh basil, torn
3 quarts chicken stock
5 cups assorted chopped fresh vegetables, such as green beans, cabbage, zucchini, yellow squash, and bell peppers
1 1/2 cups torn spinach leaves, stemmed
Pinch crushed red pepper flakes
1 pound assorted dried small pasta shapes, such as stars, tubes or shells
In a large sauce pot, heat olive oil. Season chicken bones, thighs and wings with salt, pepper, and a pinch of Essence. When the oil is hot, add chicken bones, thighs, and wings and sauté until the meat and bones are brown, about 10. Remove bones, reserving any meat and set aside. Add onions, celery, carrots, garlic, parsley, basil, and bay leaves. Season with salt and pepper. Cook until the vegetables have softened, about 6 minutes. Add stock and bring to a boil. Reduce heat to a simmer, and cook uncovered, for about 40 minutes.
Add chopped vegetables, spinach, and crushed red pepper and simmer for 15 minutes longer. Add reserved breast meat and pasta and cook for 10 minutes or until the pasta is tender and the breast meat is cooked all the way through. Taste and adjust seasoning. Serve soup garnished with Essence, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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