Barefoot Contessa | Chicken Pot Pie Soup

Name: Barefoot Contessa | Chicken Pot Pie Soup
Ingredients: 3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total); Good olive oil; Kosher salt; 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; Puff Pastry Croutons (recipe follows)

barefootcontessa.com

Chicken Pot Pie Soup from Barefoot Contessa. Preheat the oven to 350 degrees. Place the chicken on a sheet pan skin side up, rub the skin with olive oil,…

Keywords

puff
pastry
croutons
chopped
pepper
salt
sheet
chicken
teaspoons
leeks
skin
freshly
parts
stock
place

View full recipe on barefootcontessa.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barefootcontessa.com.

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