Homemade Chicken and Vegetable Soup
By: Anonymous
Published: Thursday, December 10, 2009 - 3:04am

Ingredients




2 tablespoons olive oil
1 chicken - (3 lbs) boned, skinned,
and visible fat removed, diced, (save the bones and carcass)
Creole seasoning see * Note
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 as
beans, zucchini, 1 1/2 cups torn cleaned and stemmed spinach leaves
1 pch crushed red pepper
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as
stars, tubes, shells, etc.
12 smalls thermoses
1 cup finely-chopped fresh parsley leaves
12 smalls resealable plastic snack bags

Preparation

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. 2 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. 3 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. 4 Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. At lunch time, garnish your soup with the parsley. 5 This recipe yields about 10 to 12 servings.