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Recipe

Dr. E's

  • Yield: 1 gallon

Ingredients

  • 2 tablespoons olive oil
  • 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
  • Essence
  • 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
  • Essence
  • 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage
  • 1 1/2 cups torn spinach leaves, cleaned and stemmed
  • Pinch crushed red pepper
  • 3 quarts chicken stock
  • 2 cups cooked fine or broad noodles

Directions

  • In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and sauté 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. Sauté the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and sauté 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.