- 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
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 for a consistency that's thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
Recipe from Rachael Ray
