Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Chicken, Leek & Spinach Chowder




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9325.1

List of Ingredients




3 chicken leg quarters
1 tbsp. butter
¾ - 1 cup chopped onion
1½ - 2 cups chopped leeks, white & light green both
5 - 6 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained & chopped
2½ - 3 cups diced potatoes
3 - 4 sprigs fresh thyme
1½ cups milk
1½ - 2 tsps. tabasco
1 pkg. frozen spinach - leaf or chopped - thawed
salt & fresh ground black pepper to taste

Recipe



In a large kettle, brown the chicken pieces, add water and any seasonings you like (celery, carrot, onion, parsley, etc.) and simmer until chicken is done. Remove chicken, debone, dice and set aside.

Strain the broth and return 4 cups of strained broth to the kettle. Discard strained out veggies.

Sauté onion, leeks & garlic in butter until tender; add to reserved broth. Add artichokes, potato & thyme, simmer until potatoes are tender - about 15 minutes.

Remove thyme sprigs and add milk & tabasco. Purée soup in blender (if you like a little more texture to your soup, remove a cup or two of the veggies before you purée & then add them back afterward). Add diced chicken, spinach, salt & pepper. Warm to serving temperature, but do not boil.