Prep 25 mins
Cook 50 mins
I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!
- 1⁄2 lb boneless skinless chicken breast
- 2 teaspoons kosher salt, plus
- extra kosher salt, for chicken breasts (divided)
- 1⁄2 teaspoon black pepper, plus
- extra black pepper, for chicken breasts (divided)
- 1 tablespoon vegetable oil
- 4 teaspoons butter
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 tablespoon minced garlic
- 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)
- 8 cups fat-free chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 3⁄4 cup fat-free evaporated milk
- 2 cups thinly sliced fresh spinach
- Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
- When cool enough to handle, dice the meat and set aside until needed.
- While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
- Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
- Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
- Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
- Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
I gave it 5 stars because I made my own chicken stock in my pressure cooker. It's the best stock ever and all the soups I make come out so delicious. The store bought stuff will not give you the flavor for this soup and it won't taste like the soup at Elephant's using store bought.
I made this recipe in the slow cooker...added all of the ingredients except tomatoes, cream and spinach and let it cook for about 8 hours while I was at work. When I got home, I added the tomatoes, cream and spinach, topped it with a bit of fresh Romano cheese and served with Italian bread. It was so delicious and so simple using the crock pot.The chicken came out better in the slow cooker than cooking on stove top because it just shredded apart when I served it. I used all ingredients the recipe lists except the oil, which wasn't really needed. It turned out just like the original! Delicious!!
Very tasty soup, seasonings added a lot of flavor. I added some egg noodles and it went over well with the family.