Hearty Chicken Pot Pie Soup with Puff Pastry Croutons

1. Roast the Chicken

Preheat your oven to 350°F. Place chicken breasts on a baking sheet, rub them with olive oil, and season generously with kosher salt and freshly ground black pepper. Roast the chicken for about 35 minutes, or until the internal temperature reaches 130-140°F and the skin is golden brown. Let the chicken cool slightly, then discard the skin and bones, and dice the meat into 1-inch pieces.

2. Prepare the Vegetables

While the chicken is roasting, melt the butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped leeks, fennel, and carrots, and sauté them for about 10 minutes until the leeks are tender and fragrant. Stir in the minced garlic and chopped tarragon, cooking for another minute.

3. Thicken the Soup Base

Sprinkle the flour over the sautéed vegetables, stirring constantly for 2 minutes to cook out the raw flour taste and thicken the soup base. Pour in ½ cup of the cream sherry, scraping up any browned bits from the bottom of the pot for added flavor. Add the chicken stock, kosher salt, black pepper, and Parmesan cheese rind. Bring the mixture to a boil, then lower the heat and let it simmer partially covered for 20 minutes.

4. Add Chicken and Vegetables

After the simmering time, add the diced chicken, frozen peas, and pearl onions to the pot. Let them simmer for another 5 minutes to heat through. Remove and discard the Parmesan rind, then stir in the remaining ¼ cup of sherry and the minced parsley.

5. Serve the Soup

Serve the soup hot in large shallow bowls, topping each with two Puff Pastry Croutons. Enjoy the comforting, hearty flavors of this chicken pot pie soup!