Hearty Chicken Pot Pie Soup

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Wolfgang Puck


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2 tablespoons olive oil

2 leeks, trimmed, chopped

1 large onion, chopped

2 celery stalks, diced

1 large clove garlic, minced

1/3 cup all-purpose flour

8 cups chicken stock, divided

2 medium carrots, peeled and cut into 1/2-inch dice

1 pound small white button mushrooms, quartered

1 10-ounce bag frozen pearl onions

2 large chicken breasts, boneless, skinless and cut into thin strips

2 teaspoons salt

1/2 teaspoon dried tarragon

1/2 teaspoon ground white pepper

1 cup heavy cream

1 cup Water

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon salt

Pinch freshly ground black pepper

2 tablespoons butter, chilled

1 large egg

3 tablespoons milk

1 tablespoon freshly chopped parsley

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