Mama Leone's Chicken Soup

First of all, thank you for all the sweet comments about my new gig. I’m over the moon excited, and I think I’ll be learning a lot in the next few months. I’m sure there will be some growing pains, but I’m up for the adventure:).

Anyway, this winter was a long and dreary one for us Portlanders. The days were gray and cold. I spent a good deal of time in the kitchen cooking and trying new semi-healthy comfort food recipes. I ran across a few gems, and I also made some not-so-good dinners too. Kyle’s an excellent sport and eats whatever I make him, but I’m always super pumped when I try a recipe that I can’t wait to make again. That’s certainly the case when I gave Mama Leone’s Chicken Soup a whirl. This recipe was one of my best recent finds…

Mama Leone's Soup from Restored Style



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 whipping cream
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.

Mama Leone's Soup from Restored Style

I added a little avocado on top to add some color, and we feasted on this recipe nearly a half a dozen times this past winter. When I find a keeper, I stick to it. This soup is also a bit more hearty than a few other ones I made, which is an added plus. It really feels like a full meal, and a good one at that.

3 thoughts on “Mama Leone's Chicken Soup

  1. ErinY Said:

    Hahah!!! I totally hear you about not all of the meals being good. You just never know with a new recipe!!

  2. Jenn Said:

    This soup was so good! My husband and 1-yr-old daughter also loved it! I added some orzo pasta to the leftovers and we thought that was great too. Thanks for sharing!

  3. Pingback: A weeks worth of Fall dinners. | kat seltzer yoga

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