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Celebrate National Soup Month with Emeril Lagasse

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More than 85 percent* of Americans agree that soup should be the official meal of winter. This January, the Snapware® brand has teamed up with Chef Emeril Lagasse to celebrate National Soup Month and help Americans warm-up with exclusive recipes, tips and more. To help fans escape the cold, the Snapware brand is serving up the chance to win a trip for four to Orlando, Fla. with the Snapware Winter Warm-Up Sweepstakes on Facebook.

“Soup is an ideal meal for the winter months. It’s the ultimate comfort food and a great simple solution for weeknight meals,” said Lagasse. “I like to make a large batch of soup on the weekend and then store leftovers in my Snapware containers to eat later in the week. I don’t have to worry about spills or leaks with their leak-proof lids.”

Celebrating all things soup, Chef Lagasse and Snapware are sharing soup recipes and tips at Facebook.com/Snapware based on America’s preferences as revealed in a recent survey:

  • The Heat is On. Nearly half (44 percent*) of Americans agree that a hot cup of soup is the best way to warm up during the winter, above cuddling (25 percent*) and taking a warm bath (12 percent*)
  • Chicken Soup for the Soul. 36 percent* of Americans named Chicken Noodle their favorite kind of soup, followed by Clam Chowder (19 percent*); and 66 percent* deemed homemade chicken noodle soup the best winter comfort food, before fried chicken (12 percent*), macaroni and cheese (11 percent) and grilled cheese (11 percent)
  • Get Your Soup On. 39 percent* of Americans most prefer meaty, hearty soups

In addition to recipes and tips, fans who visit the Snapware brand Facebook page are also encouraged to enter the Snapware® Winter Warm-Up Sweepstakes daily for the chance to win airfare and accommodations for four to Orlando, as well as dinner at Emeril’s Orlando restaurant and tickets to local attractions. In addition to the grand prize, weekly winners will receive a Snapware® prize pack.

To learn more about the Snapware Winter Warm-Up, enter to win a trip to Orlando and view the official sweepstakes rules, visit the Snapware Facebook page: www.facebook.com/Snapware.

SIMPLE CHICKEN NOODLE SOUP

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.

  • One 3- to 4-pound whole chicken
  • 1 quart chicken stock or low-sodium chicken broth
  • 2 quarts water
  • 2 medium onions, quartered, plus 1/2 cup onions, diced
  • 2 carrots, roughly chopped, plus 1/2 cup sliced carrots
  • 2 celery stalks, roughly chopped, plus 1/2 cup small-diced celery
  • 2 sprigs fresh thyme
  • 5 or 6 parsley stems, plus 2 tablespoons chopped fresh parsley leaves
  • 1 bay leaf
  • 2 1/4 teaspoons salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 tablespoons vegetable oil
  • 4 ounces whole button mushrooms, quartered
  • 2 tablespoons unsalted butter
  • 1/4 pound dried vermicelli noodles, broken into pieces

Place chicken in a large stockpot or Dutch oven and cover with stock and water. Add quartered onion, chopped carrots, chopped celery, thyme, parsley, and bay leaf. Season with salt and pepper. Bring mixture to a boil, partially cover, and reduce heat to a simmer. Cook for 1 hour; chicken should easily pull away from the bones.

Using tongs, remove chicken from broth and set aside until cool enough to handle. Strain cooking liquid through a fine-meshed sieve lined with cheesecloth, discarding vegetables and reserving cooking liquid. Pull chicken meat off bones, discarding bones, skin, and any fat. Shred and reserve meat.

Add oil to a large stockpot over medium-high heat. Add mushrooms and cook until browned, 3 to 4 minutes. Add diced onions, sliced carrots, and diced celery and cook until vegetables are softened, 2 to 4 minutes. Stir in butter and reserved cooked chicken. Add reserved cooking liquid and bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Add 2 1/4 teaspoons salt, 1/2 teaspoon pepper, and vermicelli to the pot and simmer until noodles are cooked through, 10 to 12 minutes. Remove from heat and stir in parsley leaves. Serve hot.

Yield: 3 quarts

*Survey results were gleaned from a survey conducted by Wakefield Research, an independent research company, among 1,000 national representative U.S. adults ages 18+ in November 2013.

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