Chicken And Rice Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Chicken - (3 lbs) - boned, skinned
		And visible fat removed, diced, (save the
		Bones and carcass)
		Emeril's Essence - see * Note
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrots
1/2 cup	31g / 1.1oz	Chopped green onions
2 tablespoons	30ml	Minced garlic
1/4 cup	10g / 0.4oz	Fresh parsley leaves
2 tablespoons	30ml	Chopped fresh basil
4		Bay leaves
2 cups	292g / 10oz	Assorted chopped fresh vegetables
		(such has beans, zucchini, yellow squash,
		Or cabbage)
1 1/2 cups	60g / 2.1oz	Cleaned, stemmed, torn spinach leaves
1		Crushed red pepper flakes
3		Chicken stock
1/4 lb	113g / 4oz	Long-grain white rice - uncooked

Recipe Instructions

* 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. Remove the bones and carcass. 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 rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.