Throw-together Chicken Harvest Soup

Recipe by Shae2138
READY IN: 40mins
YIELD: 1 pot


  • cooked chicken meat, chopped,with juices from pan (Left over roasted/baked)
  • 2 -3
    tablespoons butter
  • diced yellow peppers or diced orange bell pepper (amounts will vary with the amount of soup you decide to make)
  • 1
    bunch green onion, sliced
  • 1
    package fresh sliced mushrooms
  • 2 -4
    cups water
  • pepper (I use coarse ground)
  • other seasoning, your juices from your left over chicken should be seasoned nicely already (optional)
  • 1
    package egg noodles (I use Mrs. Reams frozen egg noodles)
  • 8 -16
    ounces heavy cream (1-2 small cartons, see note in instructions)


  • First, let me clear up the chicken issue.
  • Whenever I roast a chicken I always have about half of that chicken left.
  • I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
  • I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
  • In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
  • I try and leave a little"crunch" in the veggies.
  • Add chopped chicken meat/juices and cook until warmed through.
  • Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
  • Salt and pepper to your taste.
  • Bring to slight boil and add egg noodles, cooking until noodles are done.
  • Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
  • NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
  • Take a quick taste to check seasoning and adjust before serving.