70 minutes
A comforting and flavorful chicken and vegetable broth topped with puff pastry croutons.
Chicken Breasts, skin-on, bone-in
0 lb
tablespoons
to taste
to taste
0 stick
Leek, chopped, white and light green parts (3 leeks)
cups
Fennel, chopped, tops and cores removed (2 bulbs)
cups
Carrots, diced 1/2-inch (5 medium)
cups
Garlic, minced (3 cloves)
tablespoons
Tarragon, minced fresh leaves
tablespoons
Wondra Flour
cups
Cream Sherry, divided
cups
cups
Parmesan Cheese Rind, 2 × 3-inch piece
pieces
0 oz
Frozen Whole Pearl Onions
cups
Flat Leaf Parsley, minced fresh
cups
1. Roast the Chicken
Begin by preheating your oven to 350 degrees F. While the oven heats up, place the chicken breasts on a sheet pan. Rub them generously with olive oil and season with kosher salt and freshly ground black pepper. Roast the chicken for about 35 minutes, until the skin is golden and the juices run clear. This roasting will concentrate the chicken's flavors beautifully. Once done, set the chicken aside to cool.
2. Dice the Chicken
When the chicken is cool enough to handle, remove the skin and bones, then dice the meat into 1-inch pieces. Set the diced chicken aside for later.
3. Sauté the Vegetables
In a medium heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, fennel, and carrots. Sauté the vegetables for about 10 minutes, stirring occasionally, until they are tender but not browned. This sautéing process enhances the natural sweetness of the vegetables, making your broth rich and flavorful.
4. Add Garlic and Tarragon
Stir in the minced garlic and chopped tarragon leaves, cooking for another minute until fragrant. Sprinkle the Wondra flour over the vegetables and cook for 2 minutes, stirring continuously. This step helps to thicken the broth slightly, giving it a lovely texture.
5. Deglaze and Add Stock
Pour in ½ cup of the cream sherry, scraping up any bits stuck to the bottom of the pot. Add the chicken stock, 1 teaspoon of salt, ½ teaspoon of pepper, and the piece of Parmesan rind. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. The Parmesan rind will infuse the broth with a deep, savory flavor.
6. Add Chicken and Vegetables
After the broth has simmered, add the diced chicken, frozen peas, and frozen pearl onions. Simmer the soup for another 5 minutes until everything is heated through and well combined.
7. Finish and Serve
Remove the Parmesan rind from the pot. Stir in the remaining ¼ cup of cream sherry and the minced fresh parsley. This final touch adds a fresh, bright note to the soup.
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