Ina Garten Chicken Pot Pie Soup is made with chicken breasts, leeks, fennel, carrots, garlic, tarragon, cream sherry, chicken stock, and Parmesan rind. This delicious Chicken Pot Pie Soup recipe creates a hearty and comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
This Chicken Pot Pie Soup Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 3 chicken breasts, skin-on, bone-in (about 1.1 to 1.4 kg / 2½ to 3 lbs total)
- Good olive oil
- 2 tsp kosher salt (or sea salt)
- Freshly ground black pepper
- 85g / 6 tbsp unsalted butter
- 5 cups / 1 litre chopped leeks, white and light green parts (about 3 leeks)
- 4 cups / 960 ml chopped fennel, tops and cores removed (about 2 bulbs)
- 3 cups / 720 ml (1.25 cm / ½-inch) diced scrubbed carrots (about 5 medium carrots)
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp chopped fresh tarragon leaves
- 35g / ¼ cup Wondra flour (or plain flour)
- 180 ml / ¾ cup cream sherry, divided
- 1.65 litres / 7 cups good chicken stock, preferably homemade
- 1 piece (5 cm / 2 × 3-inch) Italian Parmesan cheese rind
- 1 (285g / 10-ounce) box frozen peas
- 1 cup / 240 ml frozen whole pearl onions
- ¼ cup / 15g minced fresh parsley
- Puff Pastry Croutons
How To Make Chicken Pot Pie Soup?
- Preheat the oven: Preheat the oven to 180°C / 350°F.
- Roast the chicken: Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 35 minutes, or until a thermometer registers 55-60°C / 130-140°F. Set aside to cool. Once cool enough to handle, remove and discard the skin and bones, then cut the chicken into 2.5 cm / 1-inch dice. Set aside.
- Sauté the vegetables: Meanwhile, melt the butter in a heavy-bottomed pot or Dutch oven (25-28 cm / 10 to 11 inches wide) over medium heat. Add the chopped leeks, fennel, and carrots. Sauté for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute.
- Make the roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Deglaze and simmer: Add 120 ml / ½ cup of the cream sherry, chicken stock, salt, pepper, and the Parmesan rind. Bring the mixture to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
- Finish the soup: Add the diced chicken, frozen peas, and pearl onions. Simmer uncovered for another 5 minutes. Off the heat, remove the Parmesan rind and stir in the remaining 60 ml / ¼ cup of sherry and the minced parsley.
- Serve: Serve the soup hot in large shallow bowls, topped with two Puff Pastry Croutons.
Recipe Tips:
- Use homemade chicken stock: It gives your soup a richer, better flavor than store-bought stock.
- Don’t skip the Parmesan rind: This adds a deep, savory taste that makes the soup extra delicious.
- Cook vegetables gently: Sauté them over medium heat to keep them tender and light, without browning them.
- Add sherry in two steps: This builds layers of flavor without making the soup too strong.
- Make crispy Puff Pastry Croutons: Bake them until golden and crunchy for the best texture on top of the soup.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Pot Pie Soup cool to room temperature. Once cooled, transfer the soup to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the fridge overnight.
- Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until it is heated through, about 10-15 minutes.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 201
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: Not provided
- Sodium: 840mg
- Potassium: Not provided
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 14g
Try More Ina Garten Recipe:
Ina Garten Chicken Pot Pie Soup
Description
Ina Garten Chicken Pot Pie Soup is made with chicken breasts, leeks, fennel, carrots, garlic, tarragon, cream sherry, chicken stock, and Parmesan rind. This delicious Chicken Pot Pie Soup recipe creates a hearty and comforting dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C / 350°F.
- Roast the chicken: Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 35 minutes, or until a thermometer registers 55-60°C / 130-140°F. Set aside to cool. Once cool enough to handle, remove and discard the skin and bones, then cut the chicken into 2.5 cm / 1-inch dice. Set aside.
- Sauté the vegetables: Meanwhile, melt the butter in a heavy-bottomed pot or Dutch oven (25-28 cm / 10 to 11 inches wide) over medium heat. Add the chopped leeks, fennel, and carrots. Sauté for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute.
- Make the roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Deglaze and simmer: Add 120 ml / ½ cup of the cream sherry, chicken stock, salt, pepper, and the Parmesan rind. Bring the mixture to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
- Finish the soup: Add the diced chicken, frozen peas, and pearl onions. Simmer uncovered for another 5 minutes. Off the heat, remove the Parmesan rind and stir in the remaining 60 ml / ¼ cup of sherry and the minced parsley.
- Serve: Serve the soup hot in large shallow bowls, topped with two Puff Pastry Croutons.
Notes
- Use homemade chicken stock: It gives your soup a richer, better flavor than store-bought stock.
- Don’t skip the Parmesan rind: This adds a deep, savory taste that makes the soup extra delicious.
- Cook vegetables gently: Sauté them over medium heat to keep them tender and light, without browning them.
- Add sherry in two steps: This builds layers of flavor without making the soup too strong.
- Make crispy Puff Pastry Croutons: Bake them until golden and crunchy for the best texture on top of the soup.
Ina Garten Chicken Pot Pie Soup
This was amazing as expected!! Thank you Thank you! I did take a major shortcut though as used the chicken from a Rotisserie Chicken I bought to save time. I used the Breast and Thighs and it was so yummy and savory.