When I think of comfort food that warms the soul and brings back cherished memories, Mama Leone’s Chicken Soup is at the top of my list. This classic soup, brimming with tender chicken, fresh vegetables, and a rich, flavorful broth, is a timeless favorite in my household.
It’s more than just a meal; it’s a tradition that has been passed down through generations. Every spoonful of this hearty soup takes me back to cozy family dinners, where the aroma filled the kitchen and brought everyone together.
Whether you’re looking to recreate a beloved family recipe or discover a new favorite, Mama Leone’s Chicken Soup is sure to become a staple in your kitchen. Let’s dive into this delightful recipe and create a bowl of pure comfort.
How To Make Mama Leone’s Chicken Soup Recipe?
Recipe Time
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Italian-American
Yield: Serves 6-8
Equipment Needed
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 8 cups chicken broth
- 2 cups fresh spinach, chopped
- 1⁄2 teaspoon black pepper, plus
- extra black pepper, for chicken breasts (divided)
- 2 teaspoons kosher salt, plus
- extra kosher salt, for chicken breasts (divided)
- 4 teaspoons butter
- 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)
- 3⁄4 cup fat-free evaporated milk
Instructions
Step 1: Prepare The Chicken
Season The Chicken: Sprinkle the chicken pieces with extra kosher salt and black pepper, ensuring they are evenly coated.
Brown The Chicken: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes per side. Once browned, remove the chicken from the pot and set it aside.
Step 2: Sauté The Vegetables
Cook The Onions And Celery: In the same pot, add the chopped onion and sliced celery. Sauté for about 5 minutes, or until the vegetables start to soften and become translucent.
Add The Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Build The Soup Base
Add The Tomatoes: Pour in the can of diced tomatoes with their juices, stirring to combine with the vegetables.
Add The Chicken Broth: Pour in 8 cups of chicken broth and return the browned chicken pieces to the pot.
Season The Soup: Add 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried tarragon, 1/2 teaspoon of dried oregano, and 2 teaspoons of sweet Hungarian paprika. Stir to mix all the ingredients.
Step 4: Simmer The Soup
Cook The Chicken: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is fully cooked and tender.
Remove And Shred The Chicken: Carefully remove the chicken pieces from the soup. Allow them to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
Step 5: Thicken The Soup
Prepare The Roux: In a separate saucepan, melt 4 teaspoons of butter over medium heat. Stir in 1/2 cup plus 2 tablespoons of all-purpose flour (or gluten-free flour) to create a roux. Cook for about 2-3 minutes, stirring constantly until the mixture is lightly golden.
Add The Milk: Gradually whisk in 3/4 cup of fat-free evaporated milk until the mixture is smooth and thickened.
Step 6: Finish The Soup
Combine The Roux And Soup: Slowly stir the roux into the soup, mixing well to avoid lumps.
Add The Spinach: Stir in the chopped fresh spinach and let the soup simmer for another 5 minutes until the spinach is wilted and the soup is heated through.
Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve
Garnish And Enjoy: Ladle the soup into bowls and garnish with additional black pepper or herbs if desired. Serve hot with your favorite bread or crackers.
Enjoy your homemade Mama Leone’s Chicken Soup!
Nutrition Facts Of Mama Leone’s Chicken Soup Recipe
- Calories: 320
- Total Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 80 mg
- Sodium: 900 mg
- Sugars: 5 g
- Protein: 30 g
Tips And Variations Of Mama Leone’s Chicken Soup Recipe
Use Rotisserie Chicken
If you’re short on time, you can use a rotisserie chicken instead of cooking a whole chicken. Just shred the meat and add it to the soup.
Make It Gluten-Free
Swap the orzo pasta with a gluten-free pasta or rice to make this recipe gluten-free.
Add More Vegetables
Feel free to add more vegetables like zucchini, bell peppers, or peas for extra nutrition and flavor.
Conclusion
Creating Mama Leone’s Chicken Soup has been a delightful culinary journey. This comforting, hearty soup, rich with tender chicken, fresh vegetables, and aromatic herbs, captures the essence of home-cooked goodness.
As I’ve shared my step-by-step process, tips, and variations, I hope you feel confident and excited to bring this timeless recipe to your kitchen. Whether you’re seeking a nourishing meal for your family or a flavorful dish to impress guests, Mama Leone’s Chicken Soup is sure to become a cherished favorite.
Enjoy the warmth and love in every spoonful, and don’t forget to add your personal touch to make it uniquely yours.
Mama Leone’s Chicken Soup Recipe
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
1 whole chicken (about 4 pounds), cut into pieces
2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, sliced
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
8 cups chicken broth
2 cups fresh spinach, chopped
1⁄2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
4 teaspoons butter
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)
3⁄4 cup fat-free evaporated milk
Instructions
Step 1: Prepare The Chicken
- Season The Chicken: Sprinkle the chicken pieces with extra kosher salt and black pepper, ensuring they are evenly coated.
- Brown The Chicken: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes per side. Once browned, remove the chicken from the pot and set it aside.
Step 2: Sauté The Vegetables
- Cook The Onions And Celery: In the same pot, add the chopped onion and sliced celery. Sauté for about 5 minutes, or until the vegetables start to soften and become translucent.
- Add The Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Build The Soup Base
- Add The Tomatoes: Pour in the can of diced tomatoes with their juices, stirring to combine with the vegetables.
- Add The Chicken Broth: Pour in 8 cups of chicken broth and return the browned chicken pieces to the pot.
- Season The Soup: Add 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried tarragon, 1/2 teaspoon of dried oregano, and 2 teaspoons of sweet Hungarian paprika. Stir to mix all the ingredients.
Step 4: Simmer The Soup
- Cook The Chicken: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is fully cooked and tender.
- Remove And Shred The Chicken: Carefully remove the chicken pieces from the soup. Allow them to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
Step 5: Thicken The Soup
- Prepare The Roux: In a separate saucepan, melt 4 teaspoons of butter over medium heat. Stir in 1/2 cup plus 2 tablespoons of all-purpose flour (or gluten-free flour) to create a roux. Cook for about 2-3 minutes, stirring constantly until the mixture is lightly golden.
- Add The Milk: Gradually whisk in 3/4 cup of fat-free evaporated milk until the mixture is smooth and thickened.
Step 6: Finish The Soup
- Combine The Roux And Soup: Slowly stir the roux into the soup, mixing well to avoid lumps.
- Add The Spinach: Stir in the chopped fresh spinach and let the soup simmer for another 5 minutes until the spinach is wilted and the soup is heated through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve
- Garnish And Enjoy: Ladle the soup into bowls and garnish with additional black pepper or herbs if desired. Serve hot with your favorite bread or crackers.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.