| 2 | tb | Olive oil |
| 1 | | Chicken; (2 1/2 to 3 pounds), boned, skinned, and visible fat removed, (save the bones and the carcass, discard the skin) diced |
| 2 1/2 | ts | Salt |
| 10 | | Turns freshly ground black pepper; (1/2 teaspoon) |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Diced carrots |
| 1/2 | c | Chopped green onions |
| 2 | tb | Minced garlic |
| 1/4 | c | (loosely packed) fresh parsley leaves |
| 1 | tb | Chopped fresh basil |
| 4 | | Bay leaves |
| 1 | tb | Emeril's Creole Seasoning; see recipe |
| 2 | c | Assorted chopped fresh vegetables; such as beans, zucchini, yellow squash, cabbage or whatever is in season |
| 1 | c | (firmly packed) rinsed and torn spinach leaves |
| 1/4 | ts | Crushed red pepper |
| 3 | qt | Chicken stock |
| 2 | c | Cooked fine or broad noodles |
