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Chicken Pot Pie Soup
Ingredients
- 3 Chicken Breasts Skin-on, bone-in or Rotisserie Chicken
- Olive Oil
- Salt & Pepper
- 6 tablespoons unsalted Butter
- 5 cups chopped Leeks (white and light green parts)
- 4 cups chopped Fennel (remove tops and cores)
- 3 cups diced Carrots
- 1 tablespoon minced Garlic
- 1 tablespoon Tarragon leaves
- 1/4 cup Wondra Flour
- 3/4 cup Cream Sherry divided
- 7 cups Chicken Stock
- 1 rind of Parmesan cheese
- 1 10 oz bag frozen Peas
- 1 cup frozen whole Pearl Onions
- 1/4 cup minced Parsley
Instructions
- Preheat oven to 350 degrees. Rub chicken breast with olive oil and sprinkle with salt and pepper. Roast for 35 mins. For a short cut use a purchased chicken and cut into 1 inch dice.
- Melt butter in a Dutch Oven over medium heat. Add leeks, fennel and carrots and sauté over medium heat for 10 minutes. Do not brown leeks. Stir in garlic and tarragon and cook for 1 minute. Sprinkle on the flour and cook stirring constantly for 2 mins. Add 1/2 C Sherry, the chicken stock, 4 t salt and 1 1/2 t pepper, and Parmesan rind. Bring to boil and simmer for 20 minutes.
- Add the cooked chicken, peas, and onions and simmer uncovered for 5 mins. Remove the rind before serving and add the remaining 1/4 C Sherry and parsley garnish.
Adapted from from Modern Comfort Food, Ina Garten
Adapted from from Modern Comfort Food, Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/