Momma Leone's Chicken Soup

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

1. Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups broth.
2. 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.
3. 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.