Cream of Chicken Soup with a Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

I was playing around in the old test kitchen, all by lonesome, and I played my usual game… What can I do with what I have? And I came up with a really good cream of chicken soup.

If you’re like me, you grew up eating Campbell’s soups, if not, you probably consumed a lot of them in casseroles that call for a can or two of “Cream of this that or the other.”

I’ve already got a good DIY Cream of Mushroom soup, and this is my answer to Cream of Chicken soup. Eat it in a bowl, or add it to your favorite casserole dishes.

So, you ready… let’s get into the kitchen.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

4 Tbsp
sweet butter, unsalted
12 oz
boneless skinless chicken breasts, two medium breasts
3 oz
celery, diced, about two medium stalks
3 oz
yellow onion, diced, about 1/2 a medium onion
3 oz
carrot, diced, one good sized carrot
3 oz
button mushrooms thinly sliced (optional)
2 1/2 c
chicken broth
1 1/2 c
milk
splash dry sherry (optional)
1/2 c
flour, all-purpose (recommended)

SPICE MIX OR MAKE UP YOUR OWN

1/2 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
black pepper, freshly ground
1/2 tsp
dried oregano
1 tsp
salt, kosher variety

Directions Step-By-Step

1
Brine the chicken breasts (if you get a chance).
2
Place the butter in a cast iron pot, or other heavy-bottomed pot, over medium heat.
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.
4
While the butter is melting, slice the chicken breasts in half, lengthwise.
5
Salt and pepper the chicken breasts on both sides.
6
When the butter melts, and stops foaming, add the chicken pieces.
7
Sauté on both sides until cooked through, but not over cooked.
8
Chef’s Note: The chicken will spend time simmering with the broth, so stop when the chicken is no longer pink.
9
Remove from the pot, allow to cool, and small dice. Reserve in a small bowl.
10
Prep your veggies.
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.
12
Chef's Note: If you wish, make up a combination of your own favorite spices.
13
Add the mushrooms, if using, and sauté for an additional 10 minutes.
14
Chef’s Tip: Watch your heat so you don’t burn the veggies. Medium to medium low is the trick.
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.
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.
17
Chef’s Note: A light simmer is where there is movement in the pot, but with very few bubbles breaking the surface.
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.
19
Add the milk/flour slurry to the pot and continue to whisk until the soup thickens, about 3 to 5 minutes.
20
When the soup has thickened add back the chicken and any residual juices. Stir to combine.
21
Turn heat down to low, and allow it to heat through for 10 minutes.
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.
23
At the very end, add the splash of sherry, if using, and ladle into bowls.
24
Garnish with some Parmesan, or other, cheese, and some oyster crackers. Enjoy.
25
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy