how long should I saute chicken for in olive oil for a soup?

Question

I'm going to dice up chicken and saute it in olive oil, but how much oil should I use? and how can I tell when its done. I don't want to over cook the chicken or under cook it i want it so its tender when it's in the soup.

Answer 1

I would not saute it first. I boil it then simmer in chicken stock for a half hour to 45 minutes or more dependent on size of chicken pieces. Remove the stock boiled in. Rinse. Then add fresh stock with cooked chicken then the rest of your ingredients. I allow my soup to slow cook for 3 to 4 hours. The chicken is so tender and imparts the flavor of the chicken over all of the other ingredients. A savory soup that everyone loves.

Answer 2

Most would not saute the chicken at all...you might grill it
so that the bites have grill marks on them. Just drop in salted water, bring to a boil, turn down to simmer. Test with a fork to find out when tender, remove. Chop it up, cook remainder of soup, add chicken again to heat it up.

Answer 3

you just need enough oil to cover the bottom of the pan. an easier way is to dip the chicken pieces in the oil so you are sure the chicken has oil all over it. then cook it until it is just barely pink in the middle. simmering it after you add it to the soup will cook it the rest of the way.

Answer 4

Depends what kind of olive oil is used. If you use extra virgin it should be sauted no more then a few minutes. If you use light virgin you can saute longer. You don't want to burn extra virgin oil. It s not meant for hard frying.

I'm italian.

Answer 5

If in doubt, take a small portion out of the oil and taste it. Many chefs do this. The best ones taste the food before serving it this way, and they rarely ever get food sent back to the kitchen over/undercooked.

Answer 6

I just put the chicken right into the water. For beef soups, I'll slightly brown the beef.