Mama Leone's Chicken Soup Recipe
Chicken Soup with a creamy tomato broth, spinach and unique spices like tarragon and paprika.
Servings: 8
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.
Video
Notes
The flour is optional; it will help thicken the soup. But it is not necessary.
Nutrition
Calories: 242kcal | Carbohydrates: 10g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 758mg | Potassium: 637mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4227IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg
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