Best Savory Pan Fried Chicken Soup With A Kick Recipes

CHICKEN NOODLE SOUP WITH A LADY'S KICK

Steps:

• Chicken Stock:.
• Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
• Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
• Pull and shred the chicken meat from bone discarding the skin and bone.
• Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
• Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
• Add salt and fresh gound pepper to taste.
• Serve with crusty french bread or corn bread.

KENTUCKY FRIED CHICKEN SOUP!

Steps:

• 1. Chop celery and onion, place in pot with water. Simmer until cooked (about 10 minutes.
• 2. Chop up Kentucky Fried Chicken pieces, be sure not to include bones, the fried chicken coating included. Add to the pot. Simmer 5 minutes.
• 3. Add the fine No Yolk fine noodles to the pot, I find using half of a package is what we like, but you can use more or less to your liking.
• 4. When noodle are cooked, add frozen peas.
• 5. Add canned carrot slices (if you want to use fresh carrot slices, start cooking before celery and onion are added).
• 6. Add spices and cream of chicken soup. Simmer 5 minutes.
• 7. Put into bowls.
• 8. Serve.

CHICKEN SOUP WITH A KICK

Steps:

• Chop up the vegetables and put them in the crockpot.
• Add the tomatoes, with juice.
• Add the ranch dressing mix.
• Remove some of the skin of the chicken.
• Place the chicken on top of the vegetables.
• Add the serrano pepper whole and remove before serving.
• Add the water to cover.
• Cook for 6-8 hours on high.

SKILLET-FRIED CHICKEN

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

SAVORY PAN FRIED CHICKEN SOUP, WITH A KICK

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.