Title: Dr E's "Get Well" Soup
Categories: Essnce04
Yield: 1 servings

2 tb Olive oil
3 lb Chicken; boned, skinned,
; fat removed, diced
(save the bones and carcass)
Emeril's Essence; see * Note
1 1/2 c Chopped onions
1 c Chopped celery
1 c Diced carrots
1/2 c Chopped green onions
2 tb Minced garlic
1/4 c Fresh parsley leaves
2 tb Chopped fresh basil
4 Bay leaves
2 c Assorted chopped fresh
-vegetables
(such has beans; zucchini,
-yellow squash
; or cabbage)
1 1/2 c Torn spinach leaves; cleaned
-and stemmed
1 pn Crushed red pepper
3 qt Chicken stock
2 c Cooked fine or broad noodles
Chopped chives; for garnish

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a large sauce pot, heat the olive oil. Season the chicken with Emeril's
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. This recipe yields 1 gallon of soup.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.