O'charley's Chicken Harvest Soup

Recipe by Loves2Teach
READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb butter
  • 34
    cup flour
  • 2 12 - 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
  • 34
    teaspoon white pepper
  • 34
    teaspoon garlic powder
  • 10
    ounces egg noodles
  • ingredients for chicken tenders
  • 2
    quarts water
  • 2
    tablespoons chicken base
  • 1
    small onion, cut into quarters
  • 12
    celery rib, cut into 2-inch segments
  • 2 12
    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.