Preheat the oven to 400°F if you are making the puff pastry bites.
In a 7 quart dutch oven or stock pot, add butter and olive oil. Heat until butter is melted. Add leek, celery, carrots, and red pepper. Saute for 5 minutes. Add garlic and cook an additional 2 minutes. Remove the vegetables to a bowl.
If needed, add additional olive oil to the dutch oven. Add cubed chicken and cook until all surfaces are sealed. Add the vegetables back into the pot with the chicken. Add the potatoes.
Cover the ingredients with chicken broth. You can add additional water if the chicken broth doesn't cover all of the ingredients. Add Herbs de Provence.
Combine evaporated milk with arrowroot powder in a small bowl or cup. Mix until combined. Stir into the soup. Soup will thicken as it cooks. Add salt and pepper as needed.
Garnish with parsley right before serving. Top with puff pastry bites or crackers if desired.
Store leftovers in the refrigerator for a week or freeze in an airthight container for up to 6 months.
Puff Pastry bites
Roll out puff pastry and cut into small circles. Place on an oiled baking sheet. Brush with whipped egg and sprinkle with salt. Bake 10 to 20 minutes or until browned.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.