MAMA LEONE'S CHICKEN SOUP
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!
Provided by VNess
Categories Poultry
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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.
OLD-FASHIONED CHICKEN NOODLE SOUP
On a cold winter day, this hearty soup is practically a meal in itself.
Categories Soup/Stew Chicken Mushroom Pasta Vegetable Kid-Friendly Back to School Lunch Winter Tailgating Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
- Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP
Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.
Provided by 1 Baker
Categories Clear Soup
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
- Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
- Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
- Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
- Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
- When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
- Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
- Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
MAMA LEONE'S CHICKEN SOUP
Steps:
- PREHEAT OVEN TO 375. SEASON CHICKEN BREASTS WITH SALT AND PEPPER AND PLACE ON BAKING SHEET. ROAST 20 MINUTES. REMOVE AND COOL - WHEN COOL , DICE AND SET ASIDE. IN LARGE STOCKPOT OVER MEDIUM HEAT, ADD BUTTER AND VEGETABLE OIL. SAUTE ONIONS AND CELERY UNTIL TRANSLUCENT -6 MIN. ADD GARLIC, SPICES AND SEASONINGS. COOK FOR 2 MINUTES AND THEN ADD FLOUR. COOK BRIEFLY AND THEN SLOWLY WHISK IN CHICKEN BROTH AND BRING TO A BOIL. ADD TOMATOES WITH JUICE AND CREAM. REDUCE HEAT AND SIMMER FOR 20 MINUTES TO THICKEN. ADD RESERVED CHICKEN AND SPINACH AND SIMMER 10 MORE MINUTES.
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