Mama Leone's Soup

I fell in love with this soup at Market of Choice in Eugene.  It is an Italian mix on traditional chicken soup and I love that it has tomatoes and spinach in it. I bet it tastes so good because the deli probably lets it sit for a few hours or overnight to let the flavors meld. I'm curious what we'll think of the leftovers tomorrow!

It is thicker than a broth/stock soup because of the flour. If you are using cream, that would add additional body/thickness. 

To make it gluten free, use 2 TB potato starch in place of the flour. 

Method:
In large pot, saute until translucent:
1 diced onion
3 stalks celery, diced
3 TB butter
2 TB olive oil

Now add and toast in the oils with the veggies:
4 cloves garlic, minced (approx 1 TB)
1 tea tarragon
1/2 tea thyme
1 tea oregano
2 tea paprika
3/4 tea ground black pepper

Add 1/2 C flour, and stir to combine.  Let cook for 30 seconds to toast the flour.

Now pour in 4-5 C chicken broth/stock, stir to combine and get chunks off the bottom of pan. Bring to a boil.

Stir in:
1/2 lb cooked diced chicken (either use leftover roasted or rotisserie chicken, or bake chicken breasts at 350 for 15-20 minutes)

12 -16 oz diced canned tomatoes (1 pint jar works great)
Optional: 1/2 - 3/4 C cream (don't substitute yogurt b/c the sour flavor just doesn't work)

Season to taste with 1/2 to 2 tea kosher/coarse salt.

Right before serving, turn off heat and stir 2 C spinach into hot soup until wilted. Serve.