Chicken and Herb Pot Pie Stoup

Total Time:
30 min
15 min
15 min

4 to 6 servings

  • 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
  • Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve

  • Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.

  • In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. 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. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Stoups are thicker than soups and thinner than stews.

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