Mama Leones Soup Elephants Food

MAMA LEONE'S CHICKEN SOUP

Mama Leone's Chicken Soup image

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

Ingredients

1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup fat-free evaporated milk
2 cups thinly sliced fresh spinach

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.

ELEPHANT SOUP

Elephant Soup image

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

Provided by Laka

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

450 g beef (boneless beef neck)
3 tablespoons peanut oil
1 onion, peeled
1 carrot, peeled
100 g celery root, peeled
100 g parsley roots, peeled
1500 ml beef stock, from 1 cube (up to 2000 ml)
2 onions, finely chopped
1 cup peanuts, shelled, dry and roasted, chopped (or 1/2 cup peanut butter)
1 cup cooked lentils or 1 cup dried peas
1 small leek, finely chopped
1 cup button mushroom, sliced
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup cream

Steps:

Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
Add mirepoix to the meat, cook for 1 - 2 minutes.
Add beef broth and simmer for 45 minutes.
Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
Adjust the seasoning and add the butter and cream.

OLD-FASHIONED CHICKEN NOODLE SOUP

Old-Fashioned Chicken Noodle Soup image

On a cold winter day, this hearty soup is practically a meal in itself.

Categories Soup/Stew Chicken Mushroom Pasta Vegetable Kid-Friendly Back to School Lunch Winter Tailgating Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 12 servings

Number Of Ingredients 10

Ingredients

16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Steps:

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

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