Sunday, January 13, 2008

Spicy Fried-Chicken Soup

Chili's boneless Habanero chicken wings are so spicy, but super good. Chili's owns this image, I am just borrowing it.This is one of those 'What's in the fridge? Leftovers!" concoctions that turned out extremely well. It's hard to go wrong with chicken broth, and I pulled this together with my little brother's help. The results were delicious--even my 10-year-old brother thought so.

What you'll need:

Two cans (or three cups) chicken broth. Bullion is fine, too.
1/4-1/3 cup of fried or Buffalo chicken, diced into cubes. I used leftover boneless Habanero wings from Chili's Bar & Grill.
5-6 mushrooms, sliced. (In retrospect, carrot curls and diced onions would have been great additions, too. Any "soup veggies," really. )
1 tsp. fresh parsley, chopped
1 Egg
salt, pepper to taste

What you do:

1. Heat your broth in a quart-sized pot over medium heat.

2. Add your chicken, mushrooms and parsley.*

*If you are adding carrots and onions, you'll want to add those first and let them soften before adding the chicken or mushrooms, or pre-cook them in a pan over low heat with a little olive oil. The onions are done when they are clear; carrot curls (which are made using a potato peeler to make thin carrot-y slivers) cook pretty quickly.

3. Bring the soup to a boil and lower the heat to simmer for a few minutes.

4. Scramble your egg in a small bowl. Add it slowly, without stirring, to the simmering soup. This will make egg-drop-like strands of delicious. Shut off the heat immediately. Serve with crackers. You can add salt and pepper to taste, but if you use spicy Habanero chicken, you won't need to! Our soup was very hot, but not too much so.

Servings: 2

0 comments: to “ Spicy Fried-Chicken Soup

Newer Post Older Post Home