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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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