Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.68 Kcal (493 kJ) | ||
| Calories from fat | 41.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 5% | |
| Sodium | 630.78mg | 26% | |
| Potassium | 154.48mg | 3% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 89.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 49.94 Kcal (209 kJ) | ||
| Calories from fat | 17.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 7% | |
|---|---|---|---|
| Cholesterol | 6.17mg | 5% | |
| Sodium | 267.65mg | 26% | |
| Potassium | 65.55mg | 3% | |
| Total Carbs | 5.03g | 4% | |
| Sugars | 1.08g | 10% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 3.2g | 15% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 38mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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