Chicken Pot Pie Soup April 28, 2021 by Jill Foucre Leave a Comment Chicken Pot Pie Soup 2021-04-29 01:14:19 Serves 6 Print 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/