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…
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
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 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.