mama leone's soup

Heavenly.  Positively heavenly.  My new favorite soup and I am serious.  My friend Kris brought me some Mama Leone's soup from Market of Choice a couple of weeks ago and I was sure it could ever be replicated.  Although I have forgotten exactly what it tasted like this soup is so good it really doesn't matter.  It's lick-the-bowl good.  My entire family enjoyed it so we will be enjoying it frequently.  YUMMMMMMmmmmm!  Hall of Fame.

mama leone's soup (this blog) 
1/2 pound boneless skinless chicken breasts 
2 teaspoons kosher salt plus extra for chicken breasts
1/2 teaspoon black pepper plus extra for chicken breasts
2 tablespoons vegetable oil
3 tablespoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 tablespoons paprika
1/2 cup plus 2 tablespoons flour
8 cups chicken broth
1 (14.5) ounce can diced tomatoes in juice  (I used crushed tomatoes)
3/4 cup whipping cream (I used half and half)
2 cups thinly sliced fresh spinach

Sprinkle salt and pepper on both sides of the chicken breast and lightly saute in the oil.  When cool enough to handle, dice the meat and set aside until needed.
Melt the butter in a large stockpot.  Add onions and celery and saute until translucent, about 6 to 7 minutes.  Add the garlic, tarragon, oregano, paprika and 2 teaspoons salt and 1/2 teaspoon 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 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.

What I have to say- the recipe I found had a typo so I ended up putting 2 tablespoons of salt into the soup.  It was a little salty so I adjusted by adding a couple cups of water.  No big deal- it worked out.  So who knows- maybe you'll need a little more salt but definitely not 2 tablespoons.