SAVORY PAN FRIED CHICKEN SOUP, WITH A KICK

Savory Pan Fried Chicken Soup, with a Kick image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 15

1/2 pound(s) cooked chicken, white, dark, or both, cubed
1 medium carrot, sliced on the bias, 1/2 inch thick
1 medium celery rib, sliced on the bias, 1/2 inch thick
1/2 cup(s) peas, frozen
1/4 medium onion, thinly sliced
1 cup(s) fresh chicken stock
2 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) grapeseed oil
1 teaspoon(s) chipotle chili powder (optional, but you might like it)
1/4 teaspoon(s) ground cumin
- sea salt, to taste
- freshly ground black pepper, to taste
OPTIONAL ITEMS
- freshly-baked bread
- regular, or ramen noodles

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.