Cream of Chicken Soup with a Twist | Just A Pinch Recipes
Brine the chicken breasts (if you get a chance). Place the butter in a cast iron pot, or other heavy-bottomed pot, over medium heat. Chef’s Note: We’re going to...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Whisk
- Spoon
- Ladle
- Serving bowl
- Refrigerator
Ingredients
- 4 tablespoon(s) sweet butter, unsalted
- 12 ounce(s) boneless skinless chicken breasts, two medium breasts
- 3 ounce(s) celery, diced, about two medium stalks
- 3 ounce(s) yellow onion, diced, about 1/2 a medium onion
- 3 ounce(s) carrot, diced, one good sized carrot
- 3 ounce(s) button mushrooms thinly sliced (optional)
- 2 1/2 cup(s) chicken broth
- 1 1/2 cup(s) milk
- - splash dry sherry (optional)
- 1/2 cup(s) flour, all-purpose (recommended)
- ## SPICE MIX OR MAKE UP YOUR OWN
- 1/2 teaspoon(s) onion powder
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) black pepper, freshly ground
- 1/2 teaspoon(s) dried oregano
- 1 teaspoon(s) salt, kosher variety
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