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.