Mama Leone's Chicken Soup

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   When cool enough to handle, dice the meat and set aside until needed.

3. 3

   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.

4. 4

   Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.

5. 5

   Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.

6. 6

   Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.

7. 7

   Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.