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.