Mama Leone's Chicken Soup Recipe
4.8 stars -
based on 4 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound boneless, skinless chicken breasts
2 teaspoons kosher salt, plus extra for chicken breasts
1/2 teaspoon black pepper, plus extra for chicken breasts
2 Tablespoons vegetable oil
3 Tablespoons butter
1 large onion, diced
5 stalks celery, diced
1 Tablespoon minced garlic
1 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup plus 2 Tablespoons flour
8 cups chicken broth
1 (14.5 oz) can diced tomatoes in juice
3/4 cup whipping cream
2 cups thinly sliced fresh spinach
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Directions: |
Directions:Bake or pan-cook chicken breasts. Season them with salt and pepper to taste. Dice into small pieces and put in a large bowl or baggie with cooking juices. Set aside.
While chicken is cooking, heat the oil in a large stockpot over medium heat. Add butter and melt. Saute onions and celery until the onions are translucent, about 7 minutes. Add garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well combined. Slowly whisk in the chicken broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved diced chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach. |
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Number Of
Servings: |
Number Of
Servings:15 cups |
Personal
Notes: |
Personal
Notes: This is a Cassin family favorite. Easy to make and delicious.
Sometimes I substitute light cream or milk for the whipping cream.
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