Chicken Soup

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.

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Get Well Chicken Soup

Dr. E’s Get Well Chicken 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


  1. In a large sauce pot, heat the olive oil.
  2. Season the chicken with Essence.
  3. 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.
  4. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes.
  5. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute.
  6. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes.
  7. Add the noodles, bring back to a boil, and simmer for 5 minutes.
  8. Remove from the heat and discard the carcass and loose bones.
  9. Reseason with salt and pepper if needed.
  10. 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

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Posted in Chicken Soup, Soups and Stews Tagged with: ,
One comment on “Chicken Soup
  1. karythne says:

    Thanks so much for the recipe! Luckily I have most of the ingredients at home, so I’ll definitely try it out today. … then I will stock up on the rest and do the “full” recipe again some time next week. I like this so much I even made a small pdf from this and will print it out and add it to my recipe folder! Thanks again

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