Homemade Chicken and Vegetable Soup

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: about 10 to 12 servings
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Ingredients

2 tablespoons olive oil

Pinch crushed red pepper

1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)

3 quarts chicken stock 

1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.

12 small thermoses  

Creole seasoning, recipe follows

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 has beans, zucchini, yellow squash, or cabbage, small dice

1 1/2 cups torn spinach leaves, cleaned and stemmed

1 cup finely chopped fresh parsley leaves

12 small resealable plastic snack bags

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

2 tablespoons salt

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. 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. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. 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. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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