It is one of the most popular soups you can made at home, on a nice, cold winter's day. Double the recipe, cook and freeze for another day.
Preheat the oven to 375F (190C)
1/2 pound (225 g) boneless, skinless organic chicken breast
black pepper
1/2 Tbs. (7,5 ml) olive oil
2 tsp. (10 g) (DF) organic butter
1/2 diced organic onion
2 organic celery stalks
1/2 Tbs. (4,5 g) minced organic garlic
1/2 tsp. (1 g) each: tarragon and oregano
1 tsp. (2 g) sweet Hungarian paprika
1/4 cup + 1 Tbs. (45 g) (GF) flour
4 cups (10 dl) organic chicken broth
1 ( 7 1/4-ounce) (180 g) diced organic tomatoes with the juice
3/8 cup (2 ml) (DF) whipping cream, evaporated milk, or half n' half
1 cup (130 g) organic spinach
1. Season the chicken with black pepper.
2. Place on a baking sheet and bake for 15-20 minutes.
3. Remove from the oven and cool.
4. When cool enough, dice the meat and set aside.
5. Heat the oil over medium heat and add the butter. Heat until the butter melts.
6. Sauté the onions and celery about 6 minutes..
7. Add the garlic and spices. Cook and stir for 3-4 minutes.
8. Add the flour and stir.
9. Slowly whisk in the chicken broth and bring to a boil.
10. Add the tomatoes and cream.
11. Reduce heat and simmer for 20 minutes.
12. Add the diced chicken and simmer 10 more minutes.
13. Before serving, stir in the spinach.
