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Ina Garten has the perfect comfort food recipe that’s a mash-up of chicken pot pie and soup. The Barefoot Contessa star’s recipe is easy and includes a special touch that takes the soup to the next level — puff pastry croutons!

Ina Garten smiles while signing 'Barefoot Contessa' cookbooks
Ina Garten | Noam Galai/Getty Images for NYCWFF

Ina Garten’s Roasted Potato Fennel Soup Is a Hearty Barefoot Contessa Favorite

Ina Garten said her chicken pot pie soup is the ‘ultimate comfort food’

Garten’s chicken pot pie soup recipe was featured in her Modern Comfort Food cookbook. In the introduction, she shared, “There are many foods that are universally comforting. I think we can probably all agree that a mixed green salad isn’t anyone’s idea of comfort food. But chicken soup?”

She continued, “For this book, I developed chicken pot pie soup, a mash-up of classic chicken soup and chicken pot pie that hits all the right notes when you’re tired or cranky.”

On Feb. 2, Garten shared a photo of the delicious dish in an Instagram post. “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 shared in the caption.

Garten added, “Surprisingly, the recipe took me a while to get right but it was so worth it!”

Based on the Instagram post’s comments, her fans loved the look of the hearty soup and were absolutely smitten with the adorable puff pastry crouton idea.

How to make Ina Garten’s chicken pot pie soup

Garten’s chicken pot pie soup recipe begins by roasting chicken for the best flavor. After the chicken cools slightly, she removes the skin, pulls the meat off the bone, and dices it. To make the soup, she melts butter in a pan, adds chopped leeks, chopped fennel, and diced carrots, and sautés the ingredients over medium-high heat for 10 to 15 minutes.

The Barefoot Contessa star adds garlic, tarragon, flour, cream sherry, chicken stock, salt, pepper, and a parmesan rind. She brings the soup to a boil, then simmers it covered for 20 minutes. Garten adds the chicken, frozen peas, and pearl onions, and simmers the soup for five more minutes.

She removes the cheese rind, adds more cream sherry and fresh parsley, and serves the soup with puff pastry croutons.

The ‘Barefoot Contessa’ star’s soup gets a fancy topping

Garten gives the soup an extra special topping with her puff pastry croutons.

After she defrosts puff pastry in the refrigerator overnight, Garten flours a board and rolling pin, unfolds a sheet of puff pastry, dusts it with flour, and lightly rolls it out. She uses mini star-shaped and round-shaped cookie cutters to cut out the pastry, then places the shapes on a parchment-lined sheet pan.

Garten brushes the cutouts with an egg wash then sprinkles them with salt and pepper. She bakes the croutons in a 400 degree Fahrenheit oven for 8 to 10 minutes.

The full recipe is available on the Food Network website.