• Dr E's Get Well Chicken Vegetable Soup

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    • 2 Tbsp. Extra virgin olive oil
    • 1 x Chicken, (2 1/2 to 3 pounds), boned, skinned, and visible fat removed, (save the bones and the carcass, throw away the skin) diced
    • 2 1/2 tsp Salt
    • 10 x Turns freshly grnd black pepper, (1/2 tsp.)
    • 1 c. Minced onions
    • 1/2 c. Minced celery
    • 1/2 c. Diced carrots
    • 1/2 c. Minced green onions
    • 2 Tbsp. Chopped garlic
    • 1/4 c. (loosely packed) fresh parsley leaves
    • 1 Tbsp. Minced fresh basil
    • 4 x Bay leaves
    • 1 Tbsp. Emeril's Creole Seasoning, see recipe
    • 2 c. Assorted minced fresh vegetables, such as beans, zucchini, yellow squash, cabbage or possibly whatever is in season
    • 1 c. (firmly packed) rinsed and torn spinach leaves
    • 1/4 tsp Crushed red pepper
    • 3 quart Chicken stock
    • 2 c. Cooked fine or possibly broad noodles


    1. Heat the oil in a large heavy pot over high heat. When the oil is warm, add in the chicken meat and bones, salt, and pepper and saute/fry, stirring occasionally, till the meat and bones are brown, for about 5 min. Add in the onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole Seasoning and saute/fry, stirring once or possibly twice, for aobut 4 min. Add in the minced vegetables, spinach and crushed red pepper and saute/fry for 1 minute. Add in the stock to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for about 25 min. Add in the noodles, bring back to a boil, and simmer for 5 min. Remove from the heat.
    2. Remove the carcass and loose bones. Unless you're too ill to wait, the soup will taste even better if you chill it overnight. The next day, remove and throw away the congealed fat on the top and reheat the soup over medium heat.

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