Homemade Chicken and Vegetable Soup

Photo: flickr user EraPhernalia Vintage (somewhat busy)

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

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.

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.

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.

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.

This recipe yields about 10 to 12 servings.