cream of chicken soup with a twist

How To Make cream of chicken soup with a twist

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  1

  Brine the chicken breasts (if you get a chance).
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  2

  Place the butter in a cast iron pot, or other heavy-bottomed pot, over medium heat.
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  3

  Chef’s Note: We’re going to try to do the whole dish using the one pot, so make sure it can hold all the ingredients with a bit of room to spare.
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  4

  While the butter is melting, slice the chicken breasts in half, lengthwise.
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  5

  Salt and pepper the chicken breasts on both sides.
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  6

  When the butter melts, and stops foaming, add the chicken pieces.
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  7

  Sauté on both sides until cooked through, but not over cooked.
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  8

  Chef’s Note: The chicken will spend time simmering with the broth, so stop when the chicken is no longer pink.
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  9

  Remove from the pot, allow to cool, and small dice. Reserve in a small bowl.
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  10

  Prep your veggies.
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  11

  Add the celery, carrots, onions, and the spice mix to the pot (medium heat), and sauté for about 10 minutes, until veggies are softened.
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  12

  Chef's Note: If you wish, make up a combination of your own favorite spices.
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  13

  Add the mushrooms, if using, and sauté for an additional 10 minutes.
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  14

  Chef’s Tip: Watch your heat so you don’t burn the veggies. Medium to medium low is the trick.
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  15

  Add the 2.5 cups of broth, and 1/2 cup of the milk to the pot. Bring to a light simmer, and continue to cook for 10 minutes.
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  16

  Chef’s Tip: To save time, mix the 1/2-cup milk, and broth together in a measuring cup before adding. And if you can warm it up before adding that would be excellent.
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  17

  Chef’s Note: A light simmer is where there is movement in the pot, but with very few bubbles breaking the surface.
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  18

  While the soup is simmering take the remaining 1-cup of milk, and the flour and whisk them together in a bowl or measuring cup. Make sure the flour is thoroughly mixed.
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  19

  Add the milk/flour slurry to the pot and continue to whisk until the soup thickens, about 3 to 5 minutes.
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  20

  When the soup has thickened add back the chicken and any residual juices. Stir to combine.
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  21

  Turn heat down to low, and allow it to heat through for 10 minutes.
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  22

  Chef’s Tip: If the soup is thicker than you want, have about a half a cup of warm chicken broth on hand and add a bit, if needed, to thin it out.
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  23

  At the very end, add the splash of sherry, if using, and ladle into bowls.
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  24

  Garnish with some Parmesan, or other, cheese, and some oyster crackers. Enjoy.
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  25

  Keep the faith, and keep cooking.
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