Description
Ina Garten’s chicken pot pie soup delivers comforting flavors straight from her Barefoot Contessa kitchen. Rich with tender chicken, creamy broth, and buttery puff pastry croutons, this hearty soup brings classic pot pie magic into a simple, soul-warming bowl you’ll crave all winter long.
Ingredients
Scale
Protein:
- 3 chicken breasts, skin-on, bone-in (about 1.1 to 1.4 kg / 2½ to 3 lbs total)
Vegetables and Aromatics:
- 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 tablespoon minced garlic (about 3 cloves)
- 1 (285 g / 10-ounce) box frozen peas
- 1 cup / 240 ml frozen whole pearl onions
Seasonings, Liquids, and Additional Ingredients:
- 2 teaspoons kosher salt (or sea salt)
- Freshly ground black pepper
- 85 g / 6 tablespoons unsalted butter
- 1 tablespoon chopped fresh tarragon leaves
- 35 g / 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
- Good olive oil
- ¼ cup / 15 g minced fresh parsley
- Puff Pastry Cr
Instructions
- Heat the oven to 180°C / 350°F, preparing for roasting the chicken.
- Position the chicken skin-side up on a sheet pan, massaging with olive oil and generously seasoning with salt and pepper. Roast for 35 minutes until internal temperature reaches 55-60°C / 130-140°F.
- Allow the roasted chicken to cool completely, then carefully remove and discard the skin and bones. Dice the meat into 2.5 cm / 1-inch cubes and set aside.
- In a large heavy-bottomed pot, melt the butter over medium heat. Add leeks, fennel, and carrots, sautéing for 10 minutes until vegetables soften without browning.
- Introduce minced garlic and tarragon, stirring for one minute to release their aromatic qualities.
- Dust the vegetables with flour, continuously stirring for 2 minutes to create a smooth base for the soup.
- Pour in cream sherry, chicken stock, salt, pepper, and Parmesan rind. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
- Incorporate the diced chicken, frozen peas, and pearl onions. Continue simmering uncovered for an additional 5 minutes.
- Remove from heat, discard the Parmesan rind, and stir in remaining sherry and freshly chopped parsley.
- Ladle the soup into large shallow bowls and garnish with two Puff Pastry Croutons before serving hot.
Notes
- Elevate soup depth by slowly caramelizing vegetables at medium heat, preserving their delicate texture and natural sweetness.
- Layer complex flavors through strategic sherry additions, creating a nuanced taste profile without overwhelming the soup’s delicate balance.
- Transform ordinary soup into extraordinary cuisine by incorporating a Parmesan rind, which releases rich, umami undertones during simmering.
- Boost overall taste complexity using homemade chicken stock, which provides superior depth compared to mass-produced alternatives.
- Craft crispy puff pastry croutons as a sophisticated garnish, ensuring golden, crunchy texture that contrasts beautifully with creamy soup base.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 201
- Sugar: 3g
- Sodium: 840mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: Not provided