Quick Comfort: Ina Garten’s Chicken Pot Pie Soup Recipe

Comfort arrives in a steaming bowl with this delightful Ina Garten chicken pot pie soup that captures the essence of homestyle cooking.

Creamy and rich, this soup brings together classic flavors in a single satisfying dish.

Tender chunks of chicken mingle with soft vegetables, creating a hearty meal that warms from the inside out.

Each spoonful delivers a nostalgic blend of traditional pot pie elements without the fuss of a complicated crust.

Silky broth and perfectly seasoned ingredients make this recipe shine with gourmet simplicity.

The soup offers a delectable twist on a beloved classic that feels both familiar and exciting.

Grab your favorite pot and get ready to savor every comforting bite of this soul-soothing culinary creation.

Tools to Make Pot Pie Soup Like a Pro

• Large sheet pan: For roasting the chicken evenly and collecting drippings.
• Heavy-bottomed pot or Dutch oven: Essential for sautéing vegetables and simmering soup.
• Sharp knife: Needed for chopping leeks, fennel, carrots, and cutting chicken.
• Cutting board: For safe and easy chopping of ingredients.
• Wooden spoon or spatula: Perfect for stirring vegetables and mixing soup.
• Measuring cups and spoons: To ensure accurate ingredient quantities.
• Meat thermometer: Helps check chicken's internal temperature for proper cooking.
• Ladle: For serving the hot soup into bowls.

Cooking This Creamy Chicken Soup the Ina Way

Cozy Chicken Comfort Soup

• Chicken Preparation

Roast chicken on a sheet pan until golden and tender. Let it cool, then shred the meat into bite-sized pieces. Set aside for later magic.

• Vegetable Foundation

Warm a deep pot and melt butter, then gently sauté leeks, fennel, and carrots. Allow vegetables to soften and release their sweet flavors. Add garlic and herbs for an aromatic boost.

• Liquid Transformation

Dust vegetables with flour, creating a silky base. Pour in cream sherry and rich chicken stock. Let the mixture simmer and develop deep, complex flavors.

• Final Symphony

Introduce shredded chicken, frozen peas, and pearl onions to the pot. Allow everything to mingle and warm through. Finish with a sprinkle of fresh parsley for brightness.

• Serving Moment

Ladle the steaming soup into wide bowls. Top with crispy puff pastry croutons for a delightful crunch. Enjoy the comforting embrace of this soul-warming soup.

Comforting Flavor Ideas for Soup Upgrades

• Select bone-in, skin-on chicken breasts for maximum flavor and moisture. Patting the chicken dry before seasoning helps create a crispy, golden exterior.
• Swap leeks and fennel with seasonal vegetables like butternut squash, parsnips, or celery root. Chop vegetables uniformly to ensure even cooking and consistent texture.
• Replace cream sherry with dry white wine or additional chicken stock for a non-alcoholic version. Marsala wine offers a similar depth of flavor if sherry isn't available.
• Create homemade puff pastry croutons by cutting refrigerated puff pastry into fun shapes like stars or triangles. Brush with egg wash and sprinkle with herbs or grated Parmesan before baking for extra crunch and visual appeal.
• Transform this soup into a gluten-free recipe by using cornstarch instead of flour for thickening. For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories without compromising richness.

Serving Pot Pie Soup Just Right for Family Meals

• Rustic Bread Companion: Serve alongside crusty sourdough or warm baguette slices to soak up the rich, creamy broth and add delightful texture.
• Crisp Side Salad Pairing: Complement the hearty soup with a light green salad dressed in a tangy vinaigrette to balance the creamy, savory flavors.
• Wine Selection Tip: Pour a glass of dry white wine like Chardonnay or Sauvignon Blanc to enhance the soup's complex herbal and sherry undertones.
• Garnish with Flair: Sprinkle extra fresh parsley or chives on top for a bright pop of color and fresh herb aroma that elevates the dish's visual appeal.

Soup Storage Notes From Ina’s Kitchen

• Refrigerate Wisely: Store leftover soup in airtight containers for up to 3-4 days. Keep the puff pastry croutons separate to maintain their crispy texture.
• Freeze for Future Meals: Package the soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
• Reheat with Care: Warm the soup slowly over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick. Avoid boiling to prevent separating the cream and losing texture.
• Prep Ahead Strategy: Chop vegetables and roast chicken a day in advance to streamline cooking. Store prepared ingredients separately in the refrigerator to save time when ready to cook.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 350 kcal

Servings: 6

All the Ingredients in Ina Garten’s Chicken Pot Pie Soup

• Chicken Breast: Succulent canvas for capturing deep, savory flavors with perfect tender texture.

• Leeks: Delicate onion-like vegetable bringing gentle sweetness and elegant earthiness.
• Fennel: Introduces subtle anise undertone with crisp, refreshing character.
• Carrots: Adds natural sweetness and vibrant orange color for visual appeal.
• Garlic: Powerful flavor enhancer with robust, pungent personality.
• Tarragon: French herb providing delicate licorice-like whisper to elevate overall taste.

• Chicken Stock: Foundation of rich, hearty soup base with deep, comforting essence.
• Cream Sherry: Introduces complex, slightly nutty undertone with gentle alcoholic warmth.
• Cream: Delivers luxurious, silky smoothness and rounded mouthfeel.
• Parmesan Rind: Creates unexpected depth and umami complexity during simmering.
• Frozen Peas: Bright, sweet bursts of color and freshness.
• Pearl Onions: Delicate, refined texture with mild, sweet flavor profile.
• Parsley: Fresh, verdant herb providing final bright, herbaceous note.

Comforting Chicken Pot Pie Soup Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Ina Garten’s chicken pot pie soup delivers classic comfort in a hearty bowl. Creamy broth, tender chicken, and flaky pastry create a soul-warming experience that brings home cooking to new delicious heights.

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Ingredients

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• 3 chicken breasts (skin-on, bone-in, about 1.1 to 1.4 kg / 2½ to 3 lbs)
• 1.65 litres / 7 cups chicken stock (good, preferably homemade)
• 5 cups / 1 litre leeks (chopped, white and light green parts, about 3 leeks)
• 4 cups / 960 ml fennel (chopped, tops and cores removed, about 2 bulbs)
• 3 cups / 720 ml carrots (1.25 cm / ½-inch diced, scrubbed, about 5 medium)
• 180 ml / ¾ cup cream sherry
• 85 g / 6 tbsps unsalted butter
• 1 (285 g / 10-oz) box frozen peas
• 1 cup / 240 ml frozen whole pearl onions
• 35 g / ¼ cup Wondra flour (or plain flour)
• 2 tsps kosher salt (or sea salt)
• 1 piece Parmesan cheese rind (5 cm / 2 × 3-inch)
• 1 tbsp garlic (minced, about 3 cloves)
• 1 tbsp fresh tarragon leaves (chopped)
• ¼ cup / 15 g fresh parsley (minced)
• Freshly ground black pepper
• Good olive oil

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Instructions

1. Roast Chicken: Position chicken skin-side up on a sheet pan, massage with olive oil, and season with salt and pepper. Roast at 180°C / 350°F for 35 minutes until internal temperature reaches 55-60°C / 130-140°F. Cool completely, remove skin and bones, then dice meat into 2.5 cm / 1-inch cubes.
2. Sauté Vegetables: In a large pot, melt butter over medium heat. Add leeks, fennel, and carrots, cooking for 10 minutes until softened. Introduce minced garlic and tarragon, stirring to release aromatics.
3. Build Soup Base: Dust vegetables with flour, stirring continuously to create a smooth roux. Pour in cream sherry, chicken stock, salt, pepper, and Parmesan rind. Bring to a boil, then simmer partially covered for 20 minutes.
4. Finalize Soup: Add diced chicken, frozen peas, and pearl onions. Simmer uncovered for 5 minutes. Remove from heat, discard Parmesan rind, and stir in remaining sherry and fresh parsley.
5. Serve: Ladle soup into large shallow bowls and top with two Puff Pastry Croutons. Serve hot.

Notes

• Chicken Roasting Tip: Ensure chicken is cooked perfectly by using a meat thermometer to check internal temperature, avoiding dryness or undercooking.
• Vegetable Sautéing Technique: Maintain medium heat and stir constantly to soften vegetables without browning, preserving their delicate flavor and texture.
• Flavor Layering Strategy: Add sherry, Parmesan rind, and herbs gradually to build depth and complexity in the soup’s taste profile.
• Serving Suggestion: Serve immediately with crispy puff pastry croutons to maintain their crunch and provide a delightful textural contrast to the creamy soup.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 75 mg