Cream Of Chicken Soup With A Twist Food

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CREAM OF CHICKEN SOUP WITH A TWIST

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.

CREAM OF CHICKEN SOUP FROM SCRATCH

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.

CREAMY CHICKEN SOUP

Steps:

• Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
• Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
• Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.