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  • Homemade Chicken And Vegetable Soup

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    Homemade Chicken And Vegetable Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 1 x chicken - (3 lbs) boned, skinned, and visible fat removed, diced, (save the bones and carcass) Creole seasoning see * Note
    • 1 1/2 c. minced onions
    • 1 c. minced celery
    • 1 c. diced carrots
    • 1/2 c. minced green onions
    • 2 Tbsp. chopped garlic
    • 1/4 c. fresh parsley leaves
    • 2 Tbsp. minced fresh basil
    • 4 x bay leaves
    • 2 c. assorted minced fresh vegetables, such as beans, zucchini, yellow squash, or possibly cabbage
    • 1 1/2 c. torn cleaned and stemmed spinach leaves
    • 1 pch crushed red pepper
    • 3 quart chicken stock
    • 1 lb assorted small dry pasta shapes, such as stars, tubes, shells, etc.
    • 12 sm thermoses
    • 1 c. finely-minced fresh parsley leaves
    • 12 sm resealable plastic snack bags

    Directions

    1. In a large sauce pot, heat the extra virgin olive oil. Season the chicken with Creole seasoning. When the oil is warm, add in the chicken, bones and carcass and saute/fry for about 5 min, or possibly till the meat and bones are brown.
    2. Remove the bones and carcass. Add in the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute/fry the vegetables for 4 min. Add in the minced vegetables, spinach, and crushed red pepper and saute/fry for 1 minute.
    3. Add in the stock and bring the liquid to a boil. Add in the pasta. Reduce the heat to a simmer, uncovered, for about 20 min, or possibly till the pasta is tender. Reseason if necessary. Serve warm.
    4. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. At lunch time, garnish your soup with the parsley.
    5. This recipe yields about 10 to 12 servings.

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