Creamy Chicken Soup

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."

Norman Kolpas

What is it about good homemade food that is so comforting? When words fail, bringing someone something that you made and put thought into can mean more than anything you could ever say... My grandma recently got diagnosed with terminal cancer. Needless to say this has been a very trying time for my family, especially my dad (she is his mom). It has been an amazing blessing to us to see how many lovely caring friends and neighbors we have. People have been so generous, bringing by baked goods, fresh picked fruits, even full dinners for us. More than the food, it is the thought that goes behind the food that serves to restore and comfort in the midst of chaos. One of the most comforting foods for me is a warm soup with a good loaf of bread. Something about it just warms my soul! I found this recipe on food.com, it is wonderfully creamy and delicious! It would make a great dish to bring to someone you know that is having a tough time as it can be refrigerated or frozen or reheated. I hope you enjoy the recipe and have a beautiful day!

P.S. Sorry about the pictures, I kind of threw it together in a hurry and didn't take time to take lots of pics

Mama Leone's Chicken Soup

Adapted from food.com recipe

Ingredients

3 cups cooked white meat chicken (like from a rotisserie chicken or leftovers), diced

1 tbsp. vegetable oil

4 tsp butter

1 medium onion, diced

3 stalks celery

3 summer squash, diced

2 tblsp minced garlic

1/2 tsp dried tarragon

2 tsp sweet Hungarian paprika

1/4 cup chopped fresh basil

3-4 sprigs fresh oregano

1/2 cup all-purpose flour plus 2 tblsp

8 cups fat free chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 cup fat free or regular evaporated milk

2 cups sliced fresh spinach

Heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions, squash, and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, and paprika and 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 milk. Reduce heat and simmer for 20 minutes. Add the chicken and basil and simmer 10 minutes more. Just before serving, stir in the spinach.