Pan Chicken Soup

Pan Chicken Soup

Sometimes laziness is the mother of innovation but not this time, this time it was her stepsister lust that inspired this dish. I was really stoned and don’t remember the chick or even the restaurant I was cooking in at the time but what I do remember is some hottie wanted Chicken soup and I didn’t have any, but I had the basic components and a hard on which resulted in this.

The great thing about this is that it really takes no time to make but is a 1,000 times better than the shit you get out of a can.   

Mise En Place

  • Knife and Board
  • Large Saute pan
  • Wooden spoon


  • 1 Chicken breast, sliced into bite size pieces
  • ½ a carrot minced
  • ¼ onion (red, white, whatever) miced
  • ½ rib of celery minced
  • 2 cloves of garlic minced
  • 1-2 cups of chicken stock
  • White wine
  • Salt and pepper
  • Oil
  • Fresh herbs (see notes)

Method of Preparation

  • Make sure that you have your Mise En Place ready
  • Heat the saute pan to med high and add enough oil to lightly coat the bottom
  • Add the vegetables and stir well till they start to soften.
  • Add the chicken and continue to stir until the chicken is cooked through
  • Hit it with some white wine, and scrape off the bits in the pan with the spoon
  • Add the chicken stock and let simmer for a minute or two
  • Taste, adjust and enjoy


  • Size matters, make sure that you cut the veg the same size so they cook evenly, the smaller they are the fast they will cook, the larger the longer.
  • Same goes with the chicken.
  • The nice thing about this recipe is that the chicken has a chance to brown in the pan which gives it a lot more flavor than if you had just boiled it in chicken stock, this is called the “Maillard reaction”  and its the same reason why grilled steak has a distinct flavor
  • Deglazing the pan with white wine is key, it pulls off a lot of the stuff stuck to the pan, it’s not burnt and it has a ton of flavor plus the white wine compliments the rest of the flavors
  • So do fresh herbs. Rosemary works really well, so does thyme. Just remember that fresh herbs don’t do well in high heat so at them at the last minute for the best flavor
  • This soup can be served straight out of the pan, no need to wait 2 days for the flavor to develop.
  • This is a concept !!! Play with proteins, vegetables and stocks and see what you can come up with!!!!

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