Difference between revisions of "Momma Leone's Chicken Soup"

Latest revision as of 12:11, 16 September 2022

Source: https://www.epicurious.com/recipes/member/views/mama-leones-chicken-soup-via-elephant-deli-50060493/amp

Yield: 12 servings

Tim's Notes

This recipe is unofficial, i.e., it is from a third-party website. It looks close enough, though.

Wondra is a wheat flour that has been pre-cooked and dried made by General Mills. Substitute with 1/2 cup all-purpose flour and 1/4 teaspoon cornstarch. (Untested.)

Ingredients

whole chicken

Aromatics

2 carrots, peeled, thinly sliced
2 celery stalks, sliced
1/2 cup onion, chopped
1 bay leaf
salt and pepper

Remaining Ingredients

1 tbsp vegetable oil
2 tbsp butter (salted? unsalted?)
1 med onion, diced
3 stalks celery, diced
1 tbsp garlic, minced
1/2 tsp tarragon
1/2 tsp oregano
2 tsp Hungarian sweet paprika
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup plus 2 tbsp Wondra
4 cups reserved broth
4 cups chicken broth
1 can diced tomatoes, with juice
3/4 cup cream
2 cups spinach, thinly sliced

Directions

Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups broth.
Heat oil and butter and saute onions and celery til onions are translucent, 6-7 minutes. Add garlic, tarragon, oregano, paprika, salt and pepper. Cook, stirring, 3-4 min.
Add Wondra and stir until well-combined. Slowly whisk in broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer 20 minutes. Add reserved chicken and simmer 10 min. Just before serving, stir in spinach.

@@ Line 1: / Line 1: @@
-Source: https://www.epicurious.com/recipes/member/views/mama-leones-chicken-soup-via-elephant-deli-50060493
+__NOTOC__
+Source: https://www.epicurious.com/recipes/member/views/mama-leones-chicken-soup-via-elephant-deli-50060493/amp
 Yield: 12 servings
+=== Tim's Notes ===
+This recipe is unofficial, i.e., it is from a third-party website. It looks close enough, though.
+Wondra is a wheat flour that has been pre-cooked and dried made by General Mills. Substitute with 1/2 cup all-purpose flour and 1/4 teaspoon cornstarch. (Untested.)
 === Ingredients ===
-* 16 cups canned low-salt chicken broth
+* whole chicken
-* 3 1/2-pound chicken, cut into 8 pieces
-* 1/2 cup chopped onion
+==== Aromatics ====
 * 2 carrots, peeled, thinly sliced
 * 2 celery stalks, sliced
-* 2 tablespoons (1/4 stick) butter
+* 1/2 cup onion, chopped
-* 1 cup sliced mushrooms
+* 1 bay leaf
-* 1 tablespoon fresh lemon juice
+* salt and pepper
-* 8 ounces dried wide egg noodles
-* 1/2 cup finely chopped tender herbs such as dill or parsley
+==== Remaining Ingredients ====
+* 1 tbsp vegetable oil
+* 2 tbsp butter (salted? unsalted?)
+* 1 med onion, diced
+* 3 stalks celery, diced
+* 1 tbsp garlic, minced
+* 1/2 tsp tarragon
+* 1/2 tsp oregano
+* 2 tsp Hungarian sweet paprika
+* 2 tsp kosher salt
+* 1/2 tsp black pepper
+* 1/2 cup plus 2 tbsp Wondra
+* 4 cups reserved broth
+* 4 cups chicken broth
+* 1 can diced tomatoes, with juice
+* 3/4 cup cream
+* 2 cups spinach, thinly sliced
 === Directions ===
-# 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.
+# Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups 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.)
+# Heat oil and butter and saute onions and celery til onions are translucent, 6-7 minutes. Add garlic, tarragon, oregano, paprika, salt and pepper. Cook, stirring, 3-4 min.
-# 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.
+# Add Wondra and stir until well-combined. Slowly whisk in broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer 20 minutes. Add reserved chicken and simmer 10 min. Just before serving, stir in spinach.