MAMA LEONE'S CHICKEN SOUP
I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!
Provided by VNess
Categories Poultry
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
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.
MAMA LEONE'S CHICKEN SOUP (VIA ELEPHANT DELI)
Steps:
- 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.
MAMA LEONE'S CHICKEN CACCIATORE
Make and share this Mama Leone's Chicken Cacciatore recipe from Food.com.
Provided by Bliss
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut each chicken into 4 pieces.
- Combine oil, salt pork and butter in a good-sized pot; heat.
- Add onions and brown slowly.
- Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
- Chop garlic, rosemary and parsley together and.
- add to the chicken along with the pepper and salt; stir well.
- Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
- ,or until done.
- Check for seasoning.
- Do NOT overcook.
- This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.
Nutrition Facts : Calories 435.4, Fat 38.2, SaturatedFat 13.8, Cholesterol 190.4, Sodium 495.9, Carbohydrate 12.2, Fiber 2.7, Sugar 6.2, Protein 13.1
MAMA'S CHICKEN SOUP
This is my adaptation of a recipe for Jewish Penicillin, a.k.a. Chicken Soup. Everyone who tries it loves it - even my two year old. You can also leave out the meat and potatoes or rice and use this as a really flavorful chicken stock. I usually get around 6 quarts of soup, but it depends on how much I simmer it down.
Provided by Halcyon Eve
Categories Stocks
Time 2h30m
Yield 6 quarts
Number Of Ingredients 10
Steps:
- Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
- Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
- Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
- Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
- Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
- Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
- Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
- If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
- If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
- If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
- This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.
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