Mama Leone's Chicken Soup

Mama Leone's Chicken Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.0
  • Total Fat: 2.7 g
  • Cholesterol: 8.7 mg
  • Sodium: 1,155.3 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Mama Leone's Chicken Soup calories by ingredient


Elephant Delicatessen's (Portland, Oregon) recipe for Mama Leone's Chicken Soup Elephant Delicatessen's (Portland, Oregon) recipe for Mama Leone's Chicken Soup
Number of Servings: 12


    Chicken Breast (cooked), no skin, .5 unit (yield from 1 lb ready-to-cook (remove)
    Salt, 2 tsp (remove)
    Pepper, black, 1 tsp (remove)
    *Crisco Pure Vegetable Oil, 1 tbsp (remove)
    Butter, salted, 4 pat (1" sq, 1/3" high) (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    Garlic, 1 tsp (remove)
    Tarragon, ground, .5 tsp (remove)
    Oregano, ground, 2 tsp (remove)
    *Flour, white, .5 cup (remove)
    Swanson Chicken Broth 99% Fat Free, 8 cup (remove)
    *Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)
    *Carnation Evaporated Fat Free Milk, 12 tbsp (remove)
    Spinach, fresh, 2 cup (remove)


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

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.
When cool enough to handle, dice the meat and set aside until needed.
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.
Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black 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 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.

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Serving Size: Makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CARLENLLOYD.