Mama Leones Soup Recipe Market Of Choice

MAMA LEONE'S CHICKEN SOUP

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

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.

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.