Chicken and Herb Pot Pie Stoup Recipe

Name: Chicken and Herb Pot Pie Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small pieces boneless, skinless chicken breasts; 1 bay leaf; 1 tablespoon extra-virgin olive oil; 2 carrots, peeled and diced; 3 small ribs celery from the heart, chopped; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 1 large potato, peeled and diced; Salt and freshly ground black pepper; 1 quart chicken stock; 1 cup frozen peas; 3 to 4 sprigs fresh tarragon, leaves finely chopped; 2 tablespoons finely chopped lemon thyme or thyme leaves; 1/4 cup finely chopped flat-leaf parsley, a handful; 3 tablespoons butter; 2 rounded tablespoons all-purpose flour

Servings: persons

2 small pieces boneless, skinless chicken breasts
1 bay leaf
1 tablespoon extra-virgin olive oil
2 carrots, peeled and diced
3 small ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
Salt and freshly ground black pepper
1 quart chicken stock
1 cup frozen peas
3 to 4 sprigs fresh tarragon, leaves finely chopped
2 tablespoons finely chopped lemon thyme or thyme leaves
1/4 cup finely chopped flat-leaf parsley, a handful
3 tablespoons butter
2 rounded tablespoons all-purpose flour

1
Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken.
2
Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes.
3
Remove the chicken to a plate.
4
Strain the broth and reserve
5
Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat.
6
Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste.
7
Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies.
8
Add the stock and bring to a boil, then simmer to keep the stock at a low boil.
9
Dice the poached chicken then stir it into the stock.
10
Add the peas, tarragon, thyme, and parsley.
11
In a small pan over medium heat, melt the butter and whisk in the flour.
12
Cook for 1 minute, then stir it into the soup to thicken.
13
Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew.
14
Season with salt and pepper, to taste.
15
Transfer to a serving bowl and serve.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 small pieces boneless, skinless chicken breasts, 1 bay leaf, 1 tablespoon extra-virgin olive oil, 2 carrots, peeled and diced, and more.

Yes, Chicken and Herb Pot Pie Stoup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken and Herb Pot Pie Stoup

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