Barefoot Contessa | Chicken Pot Pie Soup | Recipes

Ingredients

• 3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons (¾ stick) unsalted butter
• 5 cups chopped leeks, white and light green parts (3 leeks) (see note)
• 4 cups chopped fennel, tops and cores removed (2 bulbs)
• 3 cups (½-inch) diced scrubbed carrots (5 medium)
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon chopped fresh tarragon leaves
• ¼ cup Wondra flour
• ¾ cup cream sherry, divided
• 7 cups good chicken stock, preferably homemade
• 1 (2 × 3-inch) piece of Italian Parmesan cheese rind
• 1 (10-ounce) box frozen peas
• 1 cup frozen whole pearl onions
• ¼ cup minced fresh parsley