EMERIL'S CHICKEN AND RICE SOUP

Emeril's Chicken and Rice Soup image

Provided by @MakeItYours

Number Of Ingredients 13

2 pounds boneless, skinless chicken breasts, cut into 3/4-inch dice
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon olive oil
2 cups diced onions (small dice)
1 1/2 cups diced carrots (small dice)
1 1/2 cups diced celery (small dice)
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper
2 quarts chicken stock or canned, low-sodium chicken broth, plus more if needed
1/2 cup uncooked long-grain white rice (see Note)
One 5-ounce bag prewashed spinach

Steps:

Cooking Directions
Place the chicken in a medium bowl, season with the Essence, and set aside.
Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute. Add the chicken and cook for 3 minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.
Stir in the spinach, and serve immediately.
Note: If you have cooked white rice on hand, omit the uncooked rice and simply stir in about 11/2 cups cooked rice just before you add the spinach.
Yield: 3 1/2 quarts, 6 to 8 servings