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Ina Garten's Chicken Pot Pie Soup Marries Two Comfort Food Classics
Ingredients
  • 3 chicken breasts, skin on, bone in (2½ to 3 lb total)
  • Olive oil
  • 4 tsp kosher salt, plus more to taste
  • 1½ tsp freshly ground black pepper, plus more to taste
  • 6 Tbsp unsalted butter
  • 5 cups chopped leeks, white and green parts (3)
  • 4 cups chopped fennel, tops and cores removed (2 bulbs)
  • 3 cups (½-inch) diced carrots (5 medium)
  • 1 Tbsp minced garlic (3 cloves)
  • 1 Tbsp chopped fresh tarragon
  • ¼ cup Wondra flour
  • ¾ cup cream sherry, divided
  • 7 cups chicken stock, preferably homemade
  • 1 (2 x 3-inch) Italian Parmesan cheese rind
  • 1 (10-oz) box frozen peas
  • 1 cup frozen whole pearl onions
  • ¼ cup minced fresh parsley
  • Puff Pastry Croutons
  • ½ (17.3-oz) pkg frozen puff pastry (such as Pepperidge Farm), thawed
  • Flour, for dusting
  • 1 extra-large egg, beaten
  • 1 Tbsp heavy cream
  • Kosher salt and freshly ground black pepper, to taste
Steps
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