Homestyle Chicken Pot Pie Soup with Puff Pastry Croutons

1. Roast the Chicken

Preheat oven to 350 degrees F. Place chicken breasts on a sheet pan, rub with olive oil, and season with kosher salt and freshly ground black pepper. Roast for about 35 minutes until internal temperature reaches 130-140 degrees F and skin is golden brown. Let cool, remove skin and bones, dice chicken into 1-inch pieces, and set aside.

2. Sauté the Vegetables

In a medium heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add leeks, fennel, and carrots, and sauté for about 10 minutes until tender but not browned. Stir in minced garlic and chopped tarragon, cooking for an additional minute.

3. Thicken the Soup

Sprinkle Wondra flour over the vegetables and cook, stirring constantly for about 2 minutes. Pour in 0.5 cup of cream sherry to deglaze the pot, scraping up any browned bits from the bottom.

4. Add Stock and Simmer

Add chicken stock, Parmesan rind, kosher salt, and freshly ground black pepper. Bring to a boil, then reduce heat and let it simmer, partially covered, for about 20 minutes.

5. Finish the Soup

Stir in diced chicken, frozen peas, and frozen pearl onions. Simmer uncovered for about 5 minutes until peas and onions are heated through. Remove Parmesan rind and stir in remaining cream sherry and fresh parsley.

6. Serve

Serve the soup hot in large shallow bowls, topped with Puff Pastry Croutons.