| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter, cut into pieces
- 2 starchy potatoes, skin left on and diced (recommended: Idaho)
- 1 medium onion, chopped
- 2 ribs celery with leafy green tops, finely chopped
- 2 carrots, peeled and diced
- 1 bay leaf, fresh or dried
- Salt and pepper
- 1 teaspoon poultry seasoning
- 3 tablespoons all-purpose flour
- 1 cup dry white wine, eyeball it
- 5 cups chicken stock
- 1 1/2 pounds chicken tenders, chopped
- 1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
- 1 cup frozen peas, a couple of handfuls
- 2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
- Serve with crusty whole-grain bread – a lot easier than making pastry!
Instructions
- Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.
Nutrition Facts
| Calories | 0 calorie |
Reviews
This is wonderful dish and everyone in my family LUV’d it. Will be making this again for many times to come. Thanks Rachel!!!!!!
A++++++ I like this to be soupy and extra liquid is better when saving leftovers. Ive had this 20 time TNX b-
Made this for lunch today, it is delicious. I left out the white wine cuz I just don’t know which one to use, left out tarragon cuz it’s the absolute only herb I didn’t have. I reduced the amount of stock and added a little potato starch to make it thicker. I also turned it into a pot pie with puff pastry. YUM!
Yummy chicken soup for my soup file. No way does this resemble a pot pie even with tons of flour or cornstarch.
I make this recipe for family gatherings and parties with friends and each time it is a success. I can feed many people with little money. Rachael you really hit the spot with this one keep the recipe’s coming!
The most important, that my kids loved it. They asked it again. I didn’t use taragot since i never used it before. But next time it will be in. You absolutely have to try it.
i really like how perfect the consistency of the soup came out. it was very easy to make too. will definitely be cooking this over and over. yummy
I used 4 cups (1 Qt) of stock & made a perfect chicken stew. Not at all watery. And you will need a good crusty bread for moping! Thanks so much Rachael!
great
I’ve made this a few times and the husband and I love it, every single time!! I make it as a pot pie. Just buy some refrigerated pie crust and throw it an 375 degree oven for about an hour and your done. Very easy and deliciouso!!