Savory Pan Fried Chicken Soup, with a Kick

Andy Anderson !


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 to make some soup… Let’s go.

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15 Min
20 Min
Stove Top


1/2 lb
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 c
peas, frozen
1/4 medium
onion, thinly sliced
1 c
fresh chicken stock
2 Tbsp
sweet butter, unsalted
1 Tbsp
grapeseed oil
1 tsp
chipotle chili powder (optional, but you might like it)
1/4 tsp
ground cumin
sea salt, to taste
freshly ground black pepper, to taste


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1Get out a 9-inch (minimum) skillet, and set over medium-high heat.

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2Add the butter, and grapeseed oil, and stir until the butter is melted.

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3Add the sliced carrots, the onions and cumin, and cook until the onions have softened, about 6 to 8 minutes.

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4Reduce heat to medium, add the cubed chicken, and continue to stir for about 5 minutes.

5Add the chicken broth, the peas, and the celery, and stir until it begins to simmer.

6Reduce heat to low, cover, and allow to simmer, for about 10 minutes.

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7Chef’s Note: As it is simmering, add a bit of salt and pepper to taste… And the chipotle chili pepper (if you're brave).

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8Remove from the heat, put in some nice bowls, and have at it.

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9Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy