Cream Of Chicken Soup With A Twist Recipes

Steps:

• Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
• Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

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.