Chicken and Herb Pot Pie Stoup

Ingredients

• 1  bay leaf 
• 3 tablespoons butter 
• 2  carrots diced peeled
• 3 small ribs celery from the heart chopped
• 1 quart chicken stock see 
• 0.3 cup flat-leaf parsley finely chopped
• 2 tablespoons flour all-purpose
• 3 sprigs tarragon fresh finely chopped
• 2 cloves garlic finely chopped
• 1 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 1 cup peas frozen
• 1 large potatoes diced peeled
• 6 servings salt and pepper black freshly ground
• 2 small pieces chicken breasts boneless skinless
• 2 tablespoons thyme leaves finely chopped

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. 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.
2. Remove the chicken to a plate. Strain the broth and reserve
3. Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat.
4. 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.
5. 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.
6. Add the peas, tarragon, thyme, and parsley.
7. 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.
8. 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.
9. Transfer to a serving bowl and serve.