How to Make Ina Garten’s Soup Inspired by Chicken Pot Pie | Invesloan.com

Garten shares the origin story for chicken pot pie soup in her 2020 cookbook, “Modern Comfort Food.”

“This was a little crazy,” she writes in the recipe’s intro. “I was walking through an airport once and spotted chicken pot pie soup on a restaurant menu. What a good idea!”

“It was actually harder to make than it sounded — my first few attempts just tasted like chicken pot pie filling, not soup,” she added. “This one, though, hit all the right comforting notes, with good chicken stock, roasted chicken, and puff pastry croutons.”

To make Garten’s soup for a serving of six, you’ll need:

• 3 chicken breasts, skin-on, bone-in (2.5 to 3 pounds total)
• 7 cups of chicken stock, preferably homemade
• 5 medium-sized carrots, peeled and chopped or diced
• 3 leeks, white and light-green parts chopped
• 3 garlic cloves, minced
• 2 fennel, tops and cores removed, chopped
• 1 cup of frozen whole pearl onions
• 1 10-ounce bag of frozen peas
• ¾ cup of cream sherry
• ¼ cup of Wondra flour
• ¼ cup of fresh parsley, minced
• 6 tablespoons of unsalted butter
• 1 tablespoon of fresh tarragon leaves, chopped
• 1 piece of Italian Parmesan cheese rind (Garten recommends 2-inch x 3-inch)

To make 12 croutons for the chicken pot pie soup, you’ll need:

• 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted
• 1 extra-large egg beaten with 1 tablespoon of heavy cream for the egg wash
• All-purpose flour
• Kosher salt and freshly ground black pepper

I preheated the oven to 350 degrees Fahrenheit, then placed my three chicken breasts on a sheet pan with the skin side up.

I rubbed the skin of each chicken with olive oil, then generously seasoned them with salt and pepper.

Garten says to roast the chicken for 35 minutes, until the thermometer registers 130 to 140 degrees, then set it aside until the meat is cool enough to handle.

I chopped the fennel, tarragon leaves, and carrots and minced my garlic.

I melted the butter over medium heat before throwing in the leeks, fennel, and carrots.

I sautéed the veggies over medium-high heat for 10 minutes, stirring occasionally. Garten notes that the leeks should be tender but not browned.

After sautéeing the carrots, leeks, and fennel, I added the garlic and tarragon and cooked everything together for an additional minute.

Garten says you should be stirring the pot constantly during this step.

While cooking, I didn’t realize I was using dry sherry instead of cream sherry, which Garten specifies in her recipe. Truthfully, I haven’t cooked with sherry much, and I just grabbed the first bottle I saw at the supermarket.

But the soup still tasted fantastic, so I wouldn’t stress too much if dry sherry is all you have on hand.

I seasoned the broth with 4 teaspoons of salt and 1 ½ teaspoons of pepper.

My friends immediately came into the kitchen to see what was on the stove.

While the soup was simmering, I removed the meat from the chicken bones and diced it into 1-inch pieces.

I first preheated the oven to 400 degrees Fahrenheit and lined a sheet pan with parchment paper.

Then, I lightly dusted my cutting board with flour and unfolded a sheet of puff pastry on the board. Make sure you’ve properly thawed your puff pastry beforehand. You can defrost it overnight in your refrigerator or let it sit on the counter for 45 minutes before you whip up the croutons.

I dusted the puff pastry with flour and lightly rolled the sheet to smooth out any folds. You can use a rolling pin for this step, or just use your bottle of sherry!

Whatever rolling tool you pick, just make sure to dust it with some flour so it doesn’t stick.

Garten recommends using star-shaped or fluted round cookie cutters, but next time, I might try dicing the puff pastry instead so I can have bite-sized croutons that are easier to eat with each spoonful.

I had plenty of dough left over after I cut my 12 croutons, so I made extra — there’s no need to waste good puff pastry!

I seasoned each crouton with salt and pepper, then placed my pan in the oven for 10 minutes.

Every oven is different, so I recommend checking on them around the 8-minute mark. You’ll know the croutons are ready when they’re puffed and golden brown.

I let the soup simmer, uncovered, for an additional five minutes.

This is also when I added the minced parsley.

I’m truly thankful to whatever airport had chicken pot pie soup on its menu because Garten’s recipe is the comfort meal of dreams.

Her homemade chicken stock is so silky, delicious, and rich that I’ve already come to terms with the fact I’ll never be able to use store-bought stock again.

All the veggies made each sip deliciously hearty and kept the spirit of pot pie alive, and I loved how much tender chicken I got with each spoonful.

The fluffy and buttery croutons were such a fun and indulgent addition, and they were even more delicious after soaking up all that broth.

I’ve discovered a real love for making homemade soups, and this Barefoot Contessa recipe is definitely my favorite.

While it takes some time and prep, Garten’s chicken pot pie soup is worth the extra effort. It’s hearty, comforting, and truly soothes every inch of the soul. It’s perfect for a nice winter dinner or as a gift to a friend or family member who’s under the weather.

It’s the kind of soup that core memories are made from.