Chicken and Herb Pot Pie Stoup

Name: Chicken and Herb Pot Pie Stoup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps butter; 2 carrots, peeled and diced; 3 small ribs celery from the heart, chopped; 946 milliliters chicken stock; 59 milliliters finely chopped flat-leaf parsley, a handful; 2 Tbsps all-purpose flour; 3 sprigs fresh tarragon, leaves finely chopped; 2 cloves garlic, finely chopped; 1 Tbsp extra-virgin olive oil; 1 medium onion, chopped; 237 milliliters frozen peas; 1 large potato, peeled and diced; 6 servings Salt and freshly ground black pepper; 2 small pieces boneless, skinless chicken breasts; 2 Tbsps finely chopped lemon thyme or thyme leaves

Chicken and Herb Pot Pie Stoup requires around 30 minutes from start to finish. This recipe serves 6. One portion of this dish contains around 8g of protein, 10g of fat, and a total of 204 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of chicken breasts, celery from the heart, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Bay Leaves

Whole Chicken

Water

Equipment you will use

Frying Pan

Remove the chicken to a plate. Strain the broth and reserve

Ingredients you will need

Whole Chicken

Broth

Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Potato

Carrot

Celery

Garlic

Onion

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.

Ingredients you will need

Whole Chicken

Stock

Add the peas, tarragon, thyme, and parsley.

Ingredients you will need

Tarragon

Parsley

Thyme

Peas

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.

Ingredients you will need

Butter

All Purpose Flour

Soup

Equipment you will use

Whisk

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Whole Chicken

Stew

Transfer to a serving bowl and serve.

Equipment you will use

Bowl