Notes
Stoups are thicker than soups and thinner than stews.
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
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.
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By kbrodbe
Chicago
on November 21, 2012
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Loved this recipe! I used a pound of chicken tenders, doubled the garlic and upped the rue to make it thicker, and threw in some cooked mini rotini noodles and it came out delicious! I loved the amount of herbs in it and thought it came out just like a pot pie. Will definitely make again this winter.
By Mrs Blumenthal
Tampa, FL
on November 02, 2012
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Everyone loved this stoup and I think it truly captures the essence of a chicken pot pie. I used dried herbs and not too much, probably 1 tsp of thyme and 1/2 tsp of tarragon and that was just the right amount. But I also added about a tsp of poultry seasoning since I really wanted to make sure it had that homey flavor, and it sure did! I also used more chicken, more potatoes, plus more flour, about 3T flour, and a little more butter to make sure it was thick enough. It was so much like a chicken pot pie that it was just screaming for a pie topper! I think next time I will serve it with white toast and that might give it that crispy texture. Or biscuits would be real good with it and would soak up the sauce nicely too. This is now going in the family rotation! Thanks, Rachel.
By janicecoh_9585336
on February 10, 2012
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I have made this several times now and love it. This recipe is definitely a keeper.
Read all 17 reviews