Soup's On: Mamma Leone's Chicken Soup

Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished & stretches its resources to give a hearty sustenance & cheer? Who warms you in the winter & cools you in the summer? Yet who also is capable of doing honor to your richest table & impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor & sick, do you?  ~ Judith Martin (Miss Manners)

It's finally cold here in FL & I need a change, a reason to commit to a delicious project. So, welcome to the 1st bowl of Soup's On.

In the weeks of Winter to come, I will be posting 12 delicious, heart warming soups that will not only feed  you but soothe you from the inside out.

This first one is very special. It's Chronicle of a Mommy's Dad's favorite soup. It originated from a popular 1906 NY (my hometown) restaurant called Mamma Leone's in the theatre district. It's no longer open but one of their coveted recipes was this Italian soup. A deli in Oregon was serving it up one day to Kacey's Dad. He loved it so much they told him he could find it online. He did & has been making it ever since.

What I LOVE most about this soup, aside from it being delicious, is that it tastes like it would be bad for you with all the lovely creaminess, but it's not. The fat free evaporated milk & flour make it thick & creamy without the guilt. I dined on this for 3 days straight. And I wasn't even a soup person. Until now!!!!

MAMMA LEONE'S CHICKEN SOUP

{ Click Here for Printable Recipe }

1/2 lb boneless skinless chicken breasts
2 tsp kosher salt plus extra for chicken breasts
1/2 tsp black pepper plus extra for chicken breasts
1 tblsp vegetable oil
4 tsp butter
1 medium onion diced
3 stalks celery diced
1 tblsp minced garlic
1/2 tsp dried tarragon
1/2 tsp dried oregano
2 heaping tsp sweet Hungarian paprika
1/2 cup all purpose flour plus 2 tblsp
8 cups fat free chicken broth
1 14.5 oz can diced tomatoes with juice
3/4 cup fat free evaporated milk

2 cups thinly sliced spinach

Preheat oven to 375. Season chicken breasts with salt & pepper to taste & place on a baking sheet. Bake for 15-20 minutes. Remove from oven & cool. Dice & set aside.

While chicken is cooking, heat oil in a large stockpot over medium heat. Add butter & melt. Sauté the onions & celery until translucent, about 6-7 minutes. Add the garlic, tarragon, oregano, paprika & remaining 2 tsps salt & ½ tsp pepper.

Cook, stirring, for 3-4 minutes. Add the flour & stir until well combined. Slowly whisk in the chicken broth & bring to a boil. Add the tomatoes & evaporated milk. Reduce heat & simmer for 20 minutes. Add chicken & simmer 10 minutes.

Stir in spinach just before you’re ready to serve.

{ Food for Thought }

I don’t recommend substituting regular paprika for the sweet Hungarian as it really contributes to the overall taste of this soup. I loved the diced tomatoes in this & recommend increasing by 50% but no more than that. I also shredded my chicken out of personal preference. Lastly, I left the baby spinach whole & didn’t bother slicing it.

A little tip: to keep the top layer from becoming gelatinous while in the fridge, place a piece of saran wrap directly on top of the soup before covering as you normally would. This also works on gravies, puddings, etc.