Stoups are thicker than soups and thinner than stews.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 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
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. Remove the chicken to a plate. Strain the broth and reserve
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 312 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 70 mg |
| Sodium | 893 mg |
| Serving Size | 1 of 6 servings |
| Calories | 312 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 70 mg |
| Sodium | 893 mg |
Reviews
I love this recipe and so does my family!! Taste just like the chicken pot pie I had when I was a kid. I also served it with fresh hot rolls. Perfect comfort food! Thanks Rachael !!
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-herb-pot-pie-stoup-recipe.html?oc=linkback
I cooked the chicken and veggies as directed and the put everything in slow cooker and put in pasta the last 30 minutes. It was not a hit with my family and to be honest what is the big deal about this recipe. It is just chicken soup with unnecessary butter and flour. Lame
Loved this recipe! I used a pound of chicken tenders, doubled the garlic and upped the rue to make it thicker, and threw in some cooked mini rotini noodles and it came out delicious! I loved the amount of herbs in it and thought it came out just like a pot pie. Will definitely make again this winter.
Everyone loved this stoup and I think it truly captures the essence of a chicken pot pie. I used dried herbs and not too much, probably 1 tsp of thyme and 1/2 tsp of tarragon and that was just the right amount. But I also added about a tsp of poultry seasoning since I really wanted to make sure it had that homey flavor, and it sure did! I also used more chicken, more potatoes, plus more flour, about 3T flour, and a little more butter to make sure it was thick enough. It was so much like a chicken pot pie that it was just screaming for a pie topper! I think next time I will serve it with white toast and that might give it that crispy texture. Or biscuits would be real good with it and would soak up the sauce nicely too. This is now going in the family rotation! Thanks, Rachel.
I have made this several times now and love it. This recipe is definitely a keeper.
This is an outstanding recipe and is my new “go to” soup recipe. I make it all winter long! Everyone makes their own “adjustments” to recipies. I’ve made very few to this one. Garlic Batard bread is my favorite match up with this soup!
Rachael does it again!! This recipe was delish!! Everyone in my family LOVED it! I made a few small adjustments- I added zucchini instead of peas and I doubled the garlic & chicken. My son asked for noodles so I also threw in some rotini, I think it was a great addition since it bulked it up some. I also doubled the rue so that it would be a little thicker thanks to some other reviewers recommendations. Overall, it was a delicious meal with some french bread and it made my house smell wonderful!
I love all of Rachel’s recipes! This one is very good and very easy.
I love this recipe! I put in only half the herbs and doubled the recipe as well as the roux because I wanted it a little thicker. It turned out delicious! W/half the herbs it was great with none of them overpowering the dish. And, I do agree with everyone else that Rachael seemed really tired (or sick?) in this episode..she is usually much perkier!
Caught a rerun of this about hour before I went to meet my trainer. I’ve been trying to eat better and this looked easy and comforting without all of the heavy cream, gobs of butter, etc…I ended up making this at 10:00pm and it was the exact consistency and flavor of a pot pie! Personally, I love all of the fresh herbs and I could have went with more garlic; maybe next time. I resisted the temptation to thaw out a sheet of puff pastry to make a topper, as this could have sent this stoup over the top!