Mama Leone's Chicken Soup

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.