Chicken pot pie soup from Modern Comfort Food (page 58) by Ina Garten

  • carrots
  • chicken breasts
  • fennel
  • leeks
  • parsley
  • tarragon
  • frozen puff pastry
  • eggs
  • chicken stock
  • cream sherry
  • Wondra flour
  • frozen peas
  • Parmesan cheese rind
  • frozen pearl onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on November 15, 2020

    I used a rotisserie chicken, homemade stock, and omitted the last splash of sherry (wasn't sure if the kids would like that flavor). I also used gluten-free flour instead of the Wondra flour called for. It came out delicious and the kids all loved it too. This is a keeper for a cold winter night :)

  • anya_sf on November 09, 2020

    I had boneless, skinless chicken breasts which I baked at 400 F for 30 minutes (to 165 F). 3 Tbsp butter was enough. I only had 1 fennel bulb, but there were lots of vegetables, which I appreciated. Using canned low-salt broth, I thought there might be too much salt, but it was perfect. The sherry at the end really made a difference in the flavor. The soup was delicious, although I wouldn't have minded a touch of cream.

  • Kinhawaii on October 19, 2020

    Made half a recipe, we enjoyed it - different from the other chicken soups I have made. Will make again but may decrease the tarragon a little. Used regular flour & didn’t add the tiny onions.

  • EmilyR on October 10, 2020

    This makes a sizable quantity so be prepared to eat it for days or share it with friends, family, or neighbors. I think I preferred the chicken pot pie soup from Cravings.

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