Spinach Tasso Chicken Soup

Published 9:15 am Friday, July 1, 2011

By Staff Reports

2 pounds chicken breasts

1 pound smoked tasso

1 pound peeled and cubed red potatoes

6 cups chicken broth

1 can cream of chicken soup

1 can corn

1 onion chopped

3 tablespoon chopped garlic

1/8 teaspoon thyme

1/8 teaspoon basil

1/4 cup bell pepper

1/4 cup chopped parsley

1 bunch chopped green onions

1 package baby spinach or 1 box frozen spinach

1/8 teaspoon coarse black pepper

4 cups half and half milk

1 carrot finely chopped

In a large stock pot combine the following ingredients and

bring to a slow boil and cook for 10 minutes: Spinach, garlic,

chicken broth, chopped seasonings, thyme, basil, pepper, tasso. Add

potatoes, cream of chicken soup and chopped carrot and bring to a

boil. Cook until potatoes are tender but not falling apart. Add

corn, chicken, and half and half and bring to a simmer for about 10

minutes.

Remove about 1/2 cup of potatoes only; mash them with a fork,

then return to the pot to thicken the soup. If the soup is still

not thick enough, melt about 3 tablespoons flour in hot water and

add as needed to desired thickness. Salt as needed.

Mark Boudreaux, New Iberia

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