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
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Introduction

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

Ingredients


    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)

Directions

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
Directions:

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.

Read more at: http://www.food.com/recipe/mama-leones-chicken-soup-157239?oc=linkback

Serving Size: Makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CARLENLLOYD.

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