Mama Leone's Chicken Soup

From my travels, at the Flying Elephant Deli

• 1⁄2lb boneless skinless chicken breast
• 2teaspoons kosher salt, plus
• extra kosher salt, for chicken breasts (divided)
• 1⁄2teaspoon black pepper, plus
• extra black pepper, for chicken breasts (divided)
• 1tablespoon vegetable oil
• 4teaspoons butter
• 1medium onion, diced
• 3stalks celery, diced
• 1tablespoon minced garlic
• 1⁄2teaspoon dried tarragon
• 1⁄2teaspoon dried oregano
• 2teaspoons sweet Hungarian paprika
• 1⁄2cup all-purpose flour, plus
• 2tablespoons all-purpose flour(substitue GF, if needed)
• 8cups fat-free chicken broth
• 1(14 1/2 ounce) can diced tomatoes with juice
• 3⁄4cup fat-free evaporated milk
• 2cups thinly sliced fresh spinach

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.