Mama Leone's Chicken Soup

Experience the comforting, velvety warmth of Mama Leone's Chicken Soup, a rich and hearty blend of tender shredded chicken, vibrant vegetables, and creamy indulgence. This Italian-inspired classic features a medley of aromatic garlic, sweet red bell peppers, and earthy spinach, simmered to perfection in a tomato-infused chicken broth spiced with Italian seasoning and paprika. A splash of heavy cream brings a luxurious touch, while optional additions like white rice or egg noodles make it irresistibly filling. Ready in just over an hour, this soul-soothing dish is perfect for cozy family dinners or a comforting meal on chilly days. Garnished with fresh parsley, it’s as beautiful as it is delicious.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 stalks celery stalks, diced
• 3 medium carrots, diced
• 1 large red bell pepper, diced
• 1.5 pounds chicken thighs, boneless and skinless
• 28 ounces crushed tomatoes
• 8 cups chicken broth
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 4 cups fresh spinach, chopped
• 1 cup heavy cream
• 2 cups cooked white rice or egg noodles (optional)
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic, celery, carrots, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.

Step 4

Season the chicken thighs with a pinch of salt and black pepper. Add the chicken to the pot and sear for 3-4 minutes per side until lightly browned (they do not need to be fully cooked).

Step 5

Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle boil.

Step 6

Add the Italian seasoning and paprika. Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 7

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

Step 8

Stir in the chopped spinach and let it wilt for 2-3 minutes.

Step 9

Add the heavy cream and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

If desired, stir in the cooked white rice or egg noodles for a heartier soup.

Step 11

Serve hot, garnished with fresh parsley. Enjoy!

Nutrition Facts

Serving size	(5019.8g)

Amount per serving	% Daily Value*
Calories	3712.7

Total Fat 200.0g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1123.4mg	0%
Sodium 8078.3mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 34.2g	0%
Total Sugars 55.1g
Protein 235.6g	0%

Vitamin D 2.2IU	0%
Calcium 898.0mg	0%
Iron 28.2mg	0%
Potassium 8158.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 25.9%

Carbs: 24.5%