Healthy chicken soup recipe with vegetables

Healthy chicken soup recipe with vegetables

Yield about ten to twelve servings

Ingredients
  • two tablespoons essential olive oil
  • 1 chicken (3 pounds) boned, skinned, and visual 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 eco-friendly onions
  • two tablespoons minced garlic clove
  • 1/4 cup fresh parsley leaves
  • two tablespoons chopped fresh tulsi
  • 4 bay leaves
  • 2 cups assorted chopped vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
  • 1 1/2 cups torn green spinach leaves, cleaned and stemmed
  • Pinch crushed red pepper
  • 3 quarts chicken stock
  • 1 pound assorted small dried pasta shapes, for example stars, tubes, shells, etc.
  • 12 small thermoses
  • 1 cup finely chopped fresh parsley leaves
  • 12 small resealable plastic snack bags
  • Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
  • 2 1/two tablespoons paprika
  • two tablespoons salt
  • two tablespoons garlic clove powder
  • 1 tablespoon pepper
  • 1 tablespoon onion powder
  • 1 tablespoon red pepper cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Inside a large sauce pot, heat the essential olive oil. Season the chicken with Creole seasoning. Once the oil is hot, add some chicken, bones, and carcass and saute for around a few minutes, or before the meat and bones are brown. Take away the bones and carcass. Add some onions, celery, carrots, eco-friendly onions. garlic clove, parsley, tulsi, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add some chopped vegetables, green spinach. and crushed red pepper and saute for one minute. Add some stock and produce the liquid to some boil. Add some pasta. Lessen the heat to some simmer. uncovered, for around twenty minutes, or before the pasta is tender. Reseason if required. Serve hot. Ladle the soup into thermoses and seal tightly using the lid. Convey a spoonful from the parsley into each bag and seal completely.

Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):

Combine all ingredients completely and store within an airtight jar or container.

Yield: a couple ofOr3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.

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