Tuesday, September 8, 2015

Mama Leone's Chicken Soup

From my travels, at the Flying Elephant Deli

  1. 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. When cool enough to handle, dice the meat and set aside until needed.
  3. 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. 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. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
  6. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
  7. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.