Get-Well Chicken Soup

ingredients

•2 tablespoons olive oil
•1 2 1/2 to 3 pound chicken, boned, skinned and visible fat removed (save bones and carcass, discard skin), diced
•2 1/2 teaspoons salt
•Black pepper
•1 cup chopped onions
•1/2 cup chopped celery
•1/2 cup chopped carrots
•1/2 cup chopped green onions
•2 tablespoons finely chopped garlic
•1/4 cup parsley leaves
•1 tablespoon chopped fresh basil
•4 bay leaves
•1 tablespoon Creole Seasoning, or to taste
•2 cups assorted chopped fresh seasonal vegetables (such as beans, zucchini, squash or cabbage)
•1 cup rinsed, torn spinach leaves, firmly packed
•1/4 teaspoon crushed red pepper
•3 quarts chicken stock
•2 cups fine or broad noodles, cooked until still slightly firm

preparation instructions

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. It'll taste even better if you do. Serve 1 1/3 cups per bowl and freeze any extra servings.

Yield: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SUNSHINE_AB.