Ingredients
-
1/2
-
2
-
-
1/2
-
-
1
-
4
-
1
-
3
-
1
-
-
-
-
-
Directions
Mama Leone’s Chicken Soup, I don’t know what saint at Elephant’s Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I’ve lightened it up a bit, but the flavor’s still teriffic. This is one of my favorites!, Yum!, Very tasty soup, seasonings added a lot of flavor. I added some egg noodles and it went over well with the family.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Season Chicken Breasts With Salt and Black Pepper to Taste and Place on a Baking Sheet. Bake For 15 to 20 Minutes. Remove from Oven and Cool. |
|
2
Done
|
When Cool Enough to Handle, Dice the Meat and Set Aside Until Needed. |
|
3
Done
|
While the Chicken Breasts Are 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 to 7 Minutes. |
|
4
Done
|
Add the Garlic, Tarragon, Oregano, Paprika and Remaining 2 Teaspoons Salt and 1/2 Teaspoon Black Pepper. Cook, Stirring, For 3 or 4 Minutes. |
|
5
Done
|
Add the Flour and Stir Until Well-Combined. Slowly Whisk in the Chicken Broth and Bring to a Boil. |
|
6
Done
|
Add the Tomatoes and Cream. Reduce Heat and Simmer For 20 Minutes. |
|
7
Done
|
Add the Reserved Chicken Breast and Simmer 10 Minutes More. Just Before Serving, Stir in the Spinach. |
