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

Yield: 12 servings

Tim's Notes

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 veg oil
  • 2 tbsp butter
  • 1 med onion, diced
  • 3 stalks celery, diced
  • 1 tbsp minced garlic
  • 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 w/juice
  • 3/4 cup cream
  • 2 cups thinly sliced spinach

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.