Chicken And Rice Soup

The indredients are:
2 tbsp Olive oil 1 Chicken (3 pounds) boned, Skinned, and visible fat Removed, diced, (save The bones and carcass) Essence 1 1/2 cup Chopped onions 1 cup Chopped celery 1 cup Diced carrots 1/2 cup Chopped green onions 2 tbsp Minced garlic 1/4 cup Fresh parsley leaves 2 tbsp Chopped fresh basil 4 Bay leaves 2 cup Assorted chopped fresh Vegetables, such has beans, Zucchini, yellow Squash, or cabbage, small Dice 1 1/2 cup Torn spinach leaves, cleaned And stemmed pinch Crushed red pepper 3 qt Chicken stock 1/4 lb Long grain white rice, Uncooked

The recipe yield is:
4 servings

Info:
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 saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. Yield: 8 to 10 servings EMERIL LIVE SHOW #EMIB17

Note:
Emeril

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