Chicken Pot Pie Soup

1. Roast Chicken

Preheat your oven to 350 degrees. Prepare the chicken breasts by lightly brushing them with olive oil and seasoning them with kosher salt and freshly ground black pepper. Place them on a sheet pan and roast for 35 minutes. Allow them to cool before removing the skin and dicing the meat into bite-sized pieces.

2. Sauté Vegetables

Melt unsalted butter in a medium heavy-bottomed pot or Dutch oven over medium-high heat. Add chopped leeks, chopped fennel, and diced carrots. Sauté until softened and slightly golden. Add minced garlic and chopped fresh tarragon leaves, stirring until fragrant.

3. Thicken Soup Base

Sprinkle in Wondra flour to coat the vegetables, which will help thicken the soup. Pour in ½ cup of cream sherry to deglaze the pot, scraping up any browned bits from the bottom.

4. Simmer Broth

Add chicken stock and the piece of Parmesan cheese rind to the pot. Allow the mixture to simmer gently, infusing the broth with the flavors from the cheese rind.

5. Add Chicken and Vegetables

Add the diced chicken, frozen peas, and frozen whole pearl onions to the pot. Stir in minced fresh parsley and the remaining ¼ cup of cream sherry. Cook until everything is heated through.

6. Serve with Croutons

Ladle the soup into bowls and top each with Puff Pastry Croutons before serving.