Ina Garten Chicken Pot Pie Soup

Ina Garten chicken pot pie soup is an easy, cozy soup she dreamed up after spotting the idea on an airport restaurant menu. After a few tries that tasted like plain filling, she nailed this family dinner with roasted chicken, good stock, and puff pastry croutons.

Wondra flour thickens the broth without making it pasty, which is the mistake most people make with regular flour. A whole Parmesan rind simmers in the stock for 20 minutes and gives the soup its rich body without any cream.

Source: Modern Comfort Food (2020)

Ina Garten Chicken Pot Pie Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

540

kcal

Hearty broth packed with roasted chicken, sauteed leeks, fennel, and carrots, finished with cream sherry and topped with golden puff pastry croutons for that pot pie crunch.

Ingredients

• 3 chicken breasts, skin-on, bone-in (2 1/2 to 3 pounds total)
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 6 tablespoons (3/4 stick) unsalted butter
  

• 5 cups chopped leeks, white and light green parts (3 leeks)
  

• 4 cups chopped fennel, tops and cores removed (2 bulbs)
  

• 3 cups (1/2-inch) diced scrubbed carrots (5 medium)
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1 tablespoon chopped fresh tarragon leaves
  

• 1/4 cup Wondra flour
  

• 3/4 cup cream sherry, divided
  

• 7 cups good chicken stock, preferably homemade
  

• 1 (2 x 3-inch) piece of Italian Parmesan cheese rind
  

• 1 (10-ounce) box frozen peas
  

• 1 cup frozen whole pearl onions
  

• 1/4 cup minced fresh parsley
  

• Puff Pastry Croutons (recipe follows)

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• 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, until a thermometer registers 130 to 140 degrees. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside.
• Saute the vegetables: Meanwhile, melt the butter in a medium (10 to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and carrots, and saute over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute.
• Build the broth: Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper, and the Parmesan rind. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
• Finish the soup: Add the chicken, peas, and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular flour instead of Wondra?

You can, but Wondra dissolves instantly without forming lumps, so regular flour needs extra whisking. Sift it first and stir constantly for two full minutes to cook out the raw taste. The result will be close, just not quite as silky.

How long does this soup keep?

It stores well in the fridge for up to 4 days in an airtight container. The vegetables soften more each day, but the flavor actually gets better overnight. Keep the puff pastry croutons separate and add them fresh when you reheat.

Can I make this soup ahead of time?

You can prep all the vegetables and roast the chicken a day before. The soup itself reheats well, so cooking it the morning of a dinner party works great. Just hold back the sherry and parsley until right before serving.

What pot works best for this soup?

A heavy-bottomed Dutch oven like Le Creuset holds heat evenly and keeps the vegetables from scorching during the long saute. Go with a 10 to 11-inch size. A thinner pot will need more stirring and lower heat.

What is the best way to prep leeks for this soup?

Slice off the dark green tops at an angle and toss them. Chop the white and light green parts, then wash them in a big bowl of water because sand hides between the layers. Spin them dry in a salad spinner because wet leeks steam instead of browning.