Mama Leone's Chicken Soup

I lived in Portland for a brief 18 months.  Above all else, I miss my favorite eatery Elephant's Delicatessen the most.  Their take on on the chicken soup from the infamous Mama Leone's New York restaurant is beyond fantastic.  This soup is easy to make, freezes well, and is delicious with freshly baked bread.  My kiddos love dunking their bread in the broth...
Ingredients (makes 15 cups):
1/2 lb boneless, skinless chicken breasts
2 t kosher salt, plus extra for chicken breasts (divided)
1/2 t black pepper, plus extra for chicken breasts (divided)
2 T vegetable oil
3 T butter
1 large onion, diced
3 stalks celery, diced
1 T minced garlic
1/2 t dried tarragon
1/2 t dried oregano
2 t paprika (sweet Hungarian, if you can find it)
1/2 C plus 2 T flour
8 C chicken broth
1 14.5 oz can diced tomatoes in juice
3/4 C whipping cream
2 C thinly sliced fresh spinach
Preheat oven to 375.  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.  (I also sometimes use the leftover meat from a whole, baked chicken from dinner the night before.  The meat is more tender and less dry!)
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.  It will be a very thick mixture at this point.  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 spinach, and simmer 10 minutes more.  Done!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...