| 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 | Fresh parsley leaves; (loosely packed) |
| 1 | tb | Chopped fresh basil |
| 4 | | Bay leaves |
| 1 | tb | Emeril's Creole Seasoning |
| 2 | c | Assorted chopped fresh vegetables; such as beans, |
| | ; zucchini, yellow |
| | ; squash, cabbage or |
| | ; whatever is in |
| | ; season |
| 1 | c | Rinsed and torn spinach leaves; (firmly packed) |
| 1/4 | ts | Crushed red pepper |
| 3 | qt | Chicken stock |
| 2 | c | Cooked fine or broad noodles |
| | EMERIL'S CREOLE SEASONING |
| 2 1/2 | tb | Paprika |
| 2 | tb | Salt |
| 2 | tb | Garlic powder |
| 1 | tb | Black pepper |
| 1 | tb | Onion powder |
| 1 | tb | Cayenne pepper |
| 1 | tb | Dried leaf oregano |
| 1 | tb | Dried leaf thyme |
