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This Mama Leone’s Chicken soup is a bowl of comfort! Filled with tender chicken, a creamy tomato broth, and unique spices. This is a chicken soup you will want over and over.
This is a soup you may have never tried before (and I’ll be sharing more like this!). Here in Oregon, Mama Leone’s Soup is really popular. It’s a staple at Elephant’s Deli in Portland, and we also grab it from the salad bar at Market of Choice. When I first started testing this recipe years ago, it was hard to track down the origin and exact ingredients. After plenty of testing (and a little research), I landed on the perfect version to share with you!
Key Ingredients
Chicken: Boneless skinless chicken breasts work best for soups like this.
Broth: Chicken broth and diced tomatoes are the base. Heavy cream and flour are added for creaminess and thickness.
Vegetables: Carrots, onion and celery (a natural start for chicken soup) then spinach is added for color and flavor.
Spices: Standard spices of oregano, garlic powder, salt, and pepper. The different flavors that make this Mama Leone’s soup its magic self are paprika and tarragon.
How to Make Mama Leone’s Chicken Soup
- Toss everything (except the cream/flour and spinach) into the crockpot and let it cook until the chicken shreds easily.
- Stir in the creamy thickener, add spinach, and let it wilt.
Tips & Variations
Chicken Swap: This soup is very versatile – you can use chicken thighs or even cooked ground beef.
Greens: If you don’t like spinach, simply leave it out or use kale or collard greens instead.
Extra Vegetables: Make the meal even more nutritious by adding mushrooms or green beans.
Adding Pasta or Rice: If you want to add pasta, cook and add before serving (we like ditalini). For rice – add 1 cup of Minute brand rice during the last hour of cooking.
My Serving Suggestions
Toppings: This Mama Leone’s soup is great as-is, but if you like a little extra, try Parmesan cheese, freshly ground black pepper, and crushed saltine crackers.
Sides: Serve with French bread or buttered dinner rolls. A simple side salad is great if you want to round out the meal.
Can Rotisserie Chicken Be Used?
Yes, you can use rotisserie chicken instead of raw chicken breasts. Add at the beginning of the cooking time and add one more cup of broth.
Mama Leone’s Chicken Soup Recipe
How to Video
Ingredients
- 1.5 pounds boneless skinless chicken breasts, (can use up to two pounds)
- 3 cups chicken broth
- 15 oz. can fire-roasted diced tomatoes
- 1 medium white onion, diced
- 1 cup diced carrots, (about 2 carrots)
- 1 cup diced celery, (about 2-3 ribs)
- ½ tsp. garlic powder
- 2 tsp. Hungarian Sweet Paprika
- 1 ½ tsp. dried leaf tarragon
- 1 tsp. dried leaf oregano
- 1 tsp. salt
- ¼ tsp. pepper
WAIT TO ADD
- 1 cup heavy cream
- 3 Tbsp. all purpose flour
- 2-3 cups fresh baby spinach, thinly sliced
Instructions
- Add the chicken, broth, diced tomatoes, onions, carrots, celery, garlic, paprika, tarragon, oregano, salt and pepper. Stir.
- Cover and cook on LOW for 6-7 hours, or on HIGH for 4 hours, without opening the lid during the cooking time.
- Shred the chicken with two forks right in the slow cooker.
- Whisk the heavy cream and flour together in a small bowl. Add to the soup and stir.
- Add the spinach, stir. Replace lid. Let it cook for 10 more minutes, until the spinach is wilted.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What other Slow Cooker Soups to Make
Slow Cooker Chicken Stew and Slow Cooker Zuppa Toscana are the cozy, hearty soups that always hit the spot.
White Lasagna Soup and Slow Cooker Tortellini Soup give you that creamy, “pasta night” comfort in a bowl.
Crack Potato Soup and Slow Cooker Broccoli Cheese Soup are the rich, cheesy favorites when you want something extra comforting.
Thank you for sharing us. I’m a PDX resident, but have never heard of Mama Leone’s Soup. Can’t wait to try it!
I think you’ll love it!