Chicken and Vegetable Soup

4 tlb. olive oil
2 1/2 cups chopped onion
1 1/2 cup chopped celery
3 cups chopped carrots
12 cloves of garlic (3 tlb)
1/2 c. parsley
3 tlb basil
6 bay leaves
4 cups spinach
2 pinches of red pepper flakes
3 quarts of chicken stock
1 1/2 tlb. seasoning salt like Emeril's, or Tony Chachere's

May add noodles, rice, or potatoes. Don't be afraid to change the vegetables to the ones you like best, cabbage, corn, okra, peas, beans, etc. Receipe is spicy.

Boil 3 lbs. of chicken in water with 3 hearts of celery, 3 carrotts, 5 sprigs of parsley, 1 chopped onion

Take chicken out, cool, and remove from bone.

Remove Celery, Carrots, Onions, Parsley, and strain broth.


Saute onion, celery, carrots, garlic, parsley, basil, and bay leaves in olive oil over medium to medium-high heat seasoned with seasoning salt until onions are done. Then add spinach and crushed red pepper and saute about 1-2 more minutes or until spinach is wilted. Add chicken pieces and stock and bring to boil. Turn down to low and cover for 1 hour. Check seasoning and add more as needed.

Serving Size: makes 6 quarts Nutritional value is based on 8 oz.

Number of Servings: 24

Recipe submitted by SparkPeople user BAYOUGIRL1991.