O'charley's Chicken Harvest Soup
- Reviews 2
Ready In: 50 mins
Serves: 10
Ingredients
- 1⁄4 lb butter
- 3⁄4 cup flour
- 2 1⁄2-3 quarts water
- 2 tablespoons chicken base (see note)
- 2 quarts chicken stock (see chicken tenders recipe)
- 1 lb fresh carrot, diced
- 6 -7 celery ribs, diced
- 1 medium onion, diced
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon garlic powder
- 10 ounces egg noodles
ingredients for chicken tenders
- 2 quarts water
- 2 tablespoons chicken base
- 1 small onion, cut into quarters
- 1⁄2 celery rib, cut into 2-inch segments
- 2 1⁄2 lbs chicken tenders, thawed
Directions
- In a large pot, melt butter.
- Add flour and cook 3 to 4 minutes.
- Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
- The amount of water used depends on how thick you want the soup.).
- Simmer 20 minutes.
- Add chicken base and chicken stock.
- While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
- Add carrots, celery and onion.
- Cook 6 minutes.
- Drain.
- Add to chicken stock mixture along with white pepper and garlic powder.
- Simmer 10 minutes.
- Add diced cooked chicken tenders.
- Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
- Drain and rinse with cold water.
- Add to soup (noodles will continue cooking in the soup).
- Simmer soup 2 or 3 minutes more and serve.
- *To make your chicken tenders*.
- In a large pot, bring water, chicken base, onion and celery to simmer.
- Add chicken.
- Gently simmer until done, about 5 to 6 minutes.
- Do not overcook.
- Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
- Place chicken in the freezer to stop the cooking process.
- When cool, use a sharp knife to dice into 1/2-inch cubes.
- Add to soup.
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