Monday, December 20, 2010

Mama Leone's Chicken Soup

Mac's co-worker passed along this recipe to us and it is phenomenal!  I had seconds. :)  Next time, I will add more chicken.

1/2 lb. boneless, skinless chicken breasts
2 t. salt plus extra for chicken
1/2 t. black pepper plus extra for chicken
1 T. olive oil
4 t. butter
1 medium onion, diced
3 celery stalks, diced
1 T. minced garlic
1/2 t. dried tarragon
1/2 t. dried oregano
2 t. paprika
1/2 c. plus 2 T. all-purpose flour
8 c. chicken broth
1 (14.5 oz) can diced tomatoes with juice
3/4 c. fat-free evaporated milk
2 c. thinly sliced fresh spinach

Preheat oven to 375 degrees.  Season chicken with salt and pepper to taste and place ona baking sheet.  Bake for 15-20 minutes.  Remove from oven and cool.
When cool enough to handle, dice the meat and set aside.
While the chicken is baking, heat the oil in a large stockpot over medium heat.  Add the butter and melt.  Saute the onions and celery until the onions are translucent, about 6-7 minutes.
Add the garlic, tarragon, oregano, paprika, and remaining 2 teaspoons salt and 1/2 teaspoon black pepper.  Cook, stirring, for 3 to 4 minutes.
Add the flour and stir until well-combined.  Slowly whisk in the chicken broth and bring to a boil.  Add the tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving, stir in the spinach.