Savory Pan Fried Chicken Soup With A Kick Food

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.

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.