cream of chicken soup with a twist

By Andy Anderson !
from Wichita, KS

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.

serves 6
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For cream of chicken soup with a twist

  • 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

How To Make cream of chicken soup with a twist

  • 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.
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