This budget-friendly version of Ina Garten's chicken pot pie soup recipe is easier to make and more affordable for real world families but still has all the amazing homemade flavor from the original.
PREP TIME 15 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 45 minutesminutes
YIELD 6- 8 servings
Ingredients
1rotisserie chickenskinned and shredded
6tablespoonsbutter
1large onionchopped
2bulbs fenneltops removed OR 3 stalks celery, chopped
5medium carrotschopped
1tablespoonminced garlic
2teaspoondried herb blendSee Notes
1/4cupflour
1cupwhite wine
8cupschicken stock
10ozfrozen peas
Optional: Puff pastry croutonsSee Notes or biscuits or croissants for serving
Instructions
Shred the rotisserie chicken meat and set it aside.
In a large soup pot, melt the butter over medium-high heat. Add the chopped onion, fennel or celery, and carrots to the pot and stir. Cook for 10 minutes or until the vegetables have begun to soften.
Add the minced garlic and dried herbs and stir. Cook for 1 minute or until fragrant.
Add the flour to the pot and whisk it into the vegetables. Cook for 2 minutes or until the flour smells nutty.
Add the white wine and whisk it into the vegetables. Simmer for 5 minutes or until the wine has reduced by half.
Add the chicken stock and stir. Bring the soup to a boil and then reduce the heat to medium-low. Cover and cook for 20 minutes or until the vegetables are very tender.
5 minutes before the soup is finished, add the prepared chicken meat and the frozen peas. Stir and cover to heat them through.
Serve with puff pastry croutons floating on top or with a dinner roll or biscuit on the side.
Recipe Notes
Dried Herbs to Use
I love this Parisian Shallot Herb Blend for this soup because it has tarragon, basil, and dill right in the mix. If you don't have a blend that is similar, add a combination of any of these you have on hand: dried basil, dried tarragon, dried oregano or dried dill.You might also consider adding a sprinkle of dried caraway seeds or dried fennel seeds if you decide to substitute the fresh fennel for celery.
Herbed Puff Pastry Croutons
Preheat the oven to 400°F. Unfold the puff pastry and gently roll it out. Use a pizza cutter to cut it into large 3 x 4-inch rectangles. Place them on a baking sheet lined with parchment paper.Whisk together 1 egg and 1 tablespoon water to make an egg wash. Brush it over the puff pastry squares and sprinkle with additional dried herbs you use for the soup and a pinch of salt and pepper.Bake for 8 - 10 minutes or until puffed and golden brown.