Cream of Chicken Soup with a Twist

Andy Anderson !


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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30 Min
45 Min
Stove Top


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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
splash dry sherry (optional)
1/2 c
flour, all-purpose (recommended)


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

How to Make Cream of Chicken Soup with a Twist


  • 1Brine the chicken breasts (if you get a chance).
  • 2Place the butter in a cast iron pot, or other heavy-bottomed pot, over medium heat.
  • 3Chef’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.
  • 4While the butter is melting, slice the chicken breasts in half, lengthwise.
  • 5Salt and pepper the chicken breasts on both sides.
  • 6When the butter melts, and stops foaming, add the chicken pieces.
  • 7Sauté on both sides until cooked through, but not over cooked.
  • 8Chef’s Note: The chicken will spend time simmering with the broth, so stop when the chicken is no longer pink.
  • 9Remove from the pot, allow to cool, and small dice. Reserve in a small bowl.
  • 10Prep your veggies.
  • 11Add the celery, carrots, onions, and the spice mix to the pot (medium heat), and sauté for about 10 minutes, until veggies are softened.
  • 12Chef's Note: If you wish, make up a combination of your own favorite spices.
  • 13Add the mushrooms, if using, and sauté for an additional 10 minutes.
  • 14Chef’s Tip: Watch your heat so you don’t burn the veggies. Medium to medium low is the trick.
  • 15Add 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.
  • 16Chef’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.
  • 17Chef’s Note: A light simmer is where there is movement in the pot, but with very few bubbles breaking the surface.
  • 18While 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.
  • 19Add the milk/flour slurry to the pot and continue to whisk until the soup thickens, about 3 to 5 minutes.
  • 20When the soup has thickened add back the chicken and any residual juices. Stir to combine.
  • 21Turn heat down to low, and allow it to heat through for 10 minutes.
  • 22Chef’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.
  • 23At the very end, add the splash of sherry, if using, and ladle into bowls.
  • 24Garnish with some Parmesan, or other, cheese, and some oyster crackers. Enjoy.
  • 25Keep the faith, and keep cooking.

Printable Recipe Card

About Cream of Chicken Soup with a Twist

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

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