Cream Of Chicken Soup With A Twist Recipes

Steps:

• 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.