Emeril’S Get-Well Chicken Vegetable Soup

Boned, Skinned and visible Fat Removed (save Bones and carcass, discard Skin), diced 2 1/2 ts Salt Black pepper 1 c Chopped onions 1/2 c Chopped celery 1/2 c Chopped carrots 1/2 c Chopped green onions 2 tb Finely chopped garlic 1/4 c Parsley leaves 1 tb Chopped fresh basil 4 Bay leaves 1 tb Creole Seasoning, or to Taste 2 c Assorted chopped fresh Seasonal vegetables (such as Beans, zucchini, Squash or cabbage) 1 c Rinsed, torn spinach leaves, Firmly packed 1/4 ts Crushed red pepper 3 qt Chicken stock 2 c Fine or broad noodles, Cooked until still slightly Firm

Heat oil in a large heavy soup pot over high

heat .

Add chicken meat and bones, salt, and 10 turns of pepper, and

cook , stirring occasionally, until meat and bones are brown, about 5 minutes.

Add onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Creole seasoning and

cook , stirring once or twice, about 4 minutes.

Add chopped vegetables, spinach and crushed red pepper and cook 1 minute more.

Add the stock and bring to a boil.

Reduce heat to medium and simmer, uncovered, about 25 minutes.

Remove carcass and loose bones.

Add noodles, bring back to a boil, and simmer 5 minutes.

Refrigerate overnight, if possible.

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