O'Charley's Chicken Harvest Soup Recipe
Ingredients
- For Chicken Tenders
- 2 ½ lbs chicken tenders thawed
- ½ celery rib cut into 2-inch segments
- 2 tablespoons chicken base
- 2 quarts water
- 1 small onion cut into quarters
- For Chicken Harvest Soup
- 6-7 celery ribs diced
- 1 lb fresh carrots diced
- 1 medium onion diced
- ¼ lb butter
- ¾ cup all-purpose flour
- ¾ teaspoon white pepper
- ¾ teaspoon garlic powder
- 2 ½ – 3 quarts water
- 2 tablespoons chicken base
- 2 quarts chicken stock prepared from Chicken Tenders recipe
- 10 ounces egg noodles
Instructions
For Chicken Tenders
- In a large pot, combine chicken tenders, celery, onion, chicken base, and water.
- Bring to a boil, then reduce heat and simmer for about 20-30 minutes until the chicken is cooked through.
- Remove the chicken tenders, shred them, and set aside. Strain and reserve the chicken broth.
For Chicken Harvest Soup
- In a large soup pot, melt butter over medium heat.
- Add diced celery, carrots, and onion. Cook until the vegetables are softened.
- Sprinkle flour over the vegetables and stir well to create a roux.
- Season with white pepper and garlic powder, stirring continuously.
- Gradually add 2 1⁄2 – 3 quarts of water, chicken base, and the reserved chicken stock. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes until the vegetables are tender.
- Add the shredded chicken and egg noodles to the pot and continue to simmer until the noodles are cooked.
- Adjust seasoning to taste and serve hot.