Winters upon us and with it comes the Cold and Flu season. I don’t know if it works, but they say Chicken soup is one of the best remedies to get you through those dog days. If nothing else, you can’t beat a piping hot bowl of soup on a cold winter’s night, and, boy do I have a Chicken soup recipe.
Several years ago we were watching Chef Emeril Lagasse’s cooking show and he was talking about his Dr. E’s “Get Well” soup. Well, we gave it a try. The recipe I’m sharing with you is without a doubt one of the best Chicken soups I’ve ever had.
Every year around late November or early December Kathy usually gets busy and whips up a gallon of this wonderful soup.
This recipe yields 1 gallon of soup.
Ingredients2 tablespoons olive oil
- 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
- Essence, see recipe at bottom of the page
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup diced carrots
- 1/2 cup chopped green onions
- 2 tablespoons minced garlic
- 1/4 cup fresh parsley leaves
- 2 tablespoons chopped fresh basil
- 4 bay leaves
- 2 cups assorted chopped fresh vegetables, such as beans, zucchini, yellow squash, or cabbage1 1/2 cups torn spinach leaves, cleaned and stemmed
- Pinch crushed red pepper
- 3 quarts chicken stock
- 2 cups cooked fine or broad noodles
- In a large sauce pot, heat the olive oil.
- Season the chicken with 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. We serve our soup in ceramic stoneware soup/chili bowls with handles and lids Click Here
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup