Cooking Wright

Mama Leone's Chicken Soup


2T olive oil
3T salted, regular butter
1 Yellow peeled onion medium dice
3 stalks celery medium dice
1T garlic minced
1/2t dried tarragon
1/2t dried oregano
2t Hungarian paprika
2t kosher salt
1/2t black ground fresh pepper
10T flour
1/2 gal chicken stock
1 12oz can ready cut diced tomato
1/2 lb boneless skinless chicken breast
3/4c heavy cream
2c cut and cleaned spinach chiffonade


Place chicken on a sheet pan, season with salt and pepper, bake at 375 degrees for 15-20 minutes. When cool enough to handle, dice the chicken and reserve.

Meanwhile, in a large heavy pot, saute onions and celery in oil and butter until onions are translucent. Add tarragon, paprika, oregano, garlic, salt and pepper. Cook, stirring for 5 minutes. Add flour and stir. Add chicken stock and bring to a boil. Add tomatoes, reserved chicken, and cream. Simmer for 20-30 minutes. Just before serving add the spinach.

Yields 6-8 servings.

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