Chicken Soup
| Prep Time: 30 min | Serves: 16 |
| Cooking Time: 45 min | Yield: 1 cups |
Adapted from Emeril's Dr. E's
Ingredients
- 24 cups Chicken Broth
- 1 lb Whole Roasted Chicken (skinless)
- 2 cups Onions
- 2 Large Stalk (11"-12" Long)
- 2 inch long , Carrots
- 2 cups Fresh Spinach
- 1 cup Broccoli, Frozen
- 1 cup Cauliflower Frozen
- 1/2 cup Pepper Strips (frozen)
- 1 cup brown rice
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tbsp Ground Black Pepper
- 4 cloves Garlic Clove
- 1 cup Peas, Frozen
Directions
Brown chicken in oil with garlic, salt, pepper 5 min.
add onions, celery, carrots, garlic, parsley, basil, bay leaves, creole seasoning 5 min
add peas, broccoli, cauliflower, peppers, spinach 2 min
add stock, boil then simmer 25 minutes
add cooked rice