SAVORY PAN FRIED CHICKEN SOUP, WITH A KICK
Okay, you've got some leftover chicken, and you want a bit of chicken soup. That was my challenge this evening, and this is what I came up with. I was pleasantly surprised at how it came out. The good news is that you probably have most of these ingredients right there in front of you. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken Soups
Number Of Ingredients 15
Steps:
- Get out a 9-inch (minimum) skillet, and set over medium-high heat.
- Add the butter, and grapeseed oil, and stir until the butter is melted.
- Add the sliced carrots, the onions and cumin, and cook until the onions have softened, about 6 to 8 minutes.
- Reduce heat to medium, add the cubed chicken, and continue to stir for about 5 minutes.
- Add the chicken broth, the peas, and the celery, and stir until it begins to simmer.
- Reduce heat to low, cover, and allow to simmer, for about 10 minutes.
- Chef's Note: As it is simmering, add a bit of salt and pepper to taste... And the chipotle chili pepper (if you're brave).
- Chef's Note: I cooked up some ramen noodles and served them with the soup; however, that is totally up to you.
- PLATE/PRESENT
- Remove from the heat, put in some nice bowls, and have at it.
- Keep the faith, and keep cooking.
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