Sure, Ina Garten’s go-to comfort food recipe might be her Ultimate Tuna Melt (hiiii, Swiss cheese and good mayonnaise), and we’re no stranger to her feel-good Waffle Iron Hash Browns. But the Barefoot Contessa recently shared a winter recipe to Instagram that rivals them both in the coziness department. Behold: chicken pot pie soup.
We Feel Cozy Just *Looking* at Ina Garten’s Chicken Pot Pie Soup
•
Published Feb 23, 2022
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
She shared a photo of the warm-and-fuzzy masterpiece, saying “Chicken Pot Pie Soup is the ultimate comfort food on a cold day, but this is made with fennel, tarragon and sherry, with puff pastry croutons on top so it’s no ordinary chicken soup!” She ended the caption with a discreet humble brag, as she should, saying “Surprisingly, the recipe took me a while to get right but it was so worth it!”
Even the most gifted grandmas would shake in their boots after seeing Ina’s take on a timeless cold remedy. The bowl is teeming with freshly julienned herbs, hearty chunks of chicken, classy pearl onions and diced veggies. But the star- and heart-shaped croutons (which are made from store-bought frozen puff pastry, BTW) are what really elevate the look of the dish.
The recipe includes a bit of Wondra flour, a wheat flour that’s lower in protein than all-purpose flour and very finely ground. This means it’ll dissolve into the soup and thicken it in an instant without clumping. Of course, you can substitute cornstarch and AP flour in its place if that’s what you have on hand.
Garten also calls for adding leeks, fennel, tarragon, cream sherry and a Parmesan cheese rind to the broth, which offer it nuanced, intense flavor. She also instructs the reader to roast their own chicken breast, but if you want to cut corners with a shredded, store-bought rotisserie chicken, it’ll be our little secret. (If you make the chicken yourself, the recipe will take about an hour and a half from start to finish, but you’ll pull it off in under an hour if you use pre-cooked chicken.)
The queen of chambray has never let us down before, so you’ll find us in our kitchen chopping the day away. In case you want to get in on the fun, the full recipe is on the Barefoot Contessa website.
