Chicken and Herb Pot Pie Stoup (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 small pieces boneless, skinless chicken breasts |
1 bay leaf |
1 tablespoon extra-virgin olive oil |
2 carrots, peeled and diced |
3 small ribs celery from the heart, chopped |
1 medium onion, chopped |
2 cloves garlic, finely chopped |
1 large potato, peeled and diced |
salt and freshly ground black pepper |
1 quart chicken stock |
1 cup frozen peas |
3 to 4 sprigs fresh tarragon, leaves finely chopped |
2 tablespoons finely chopped lemon thyme or thyme leaves |
1/4 cup finely chopped flat-leaf parsley, a handful |
3 tablespoons butter |
2 rounded tablespoons all-purpose flour |
Directions:
1. 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. Remove the chicken to a plate. Strain the broth and reserve
2. Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. 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. 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. Add the peas, tarragon, thyme, and parsley.
3. 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. 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. Transfer to a serving bowl and serve.
4. Stoups are thicker than soups and thinner than stews.
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