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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

O'Charley's Chicken Harvest Soup Recipe

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This recipe for O'Charley's Chicken Harvest Soup is from The Elder/Blanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. butter
3/4 cup flour
2 1/2 - 3 qts. water
2 Tbsp. chicken soup base
2 qts. chicken stock
1 lbs. carrots, diced
6-7 ribs celery, diced
1 medium onion, diced
3/4 tsp. white pepper
3/4 tsp. garlic powder
2 1/2 lb. Cooked chicken tenders
10 oz. egg noodles, cooked

Tenders:
2 qts. water
2 Tbsp. chicken soup base
1 small onion, cut in quarters
1/2 rib celery, cut in 2 inch segments
2 1/2 lbs. chicken tenders, thawed
Directions:
Directions:
In a large kettle, bring water, chicken base, onion, celery to simmer. Add chicken tenders and gently simmer until done about 5-6 minutes. Do not overcook. Drain chicken and reserve stock for use in soup. Cool chicken in freezer to stop cooking process, then dice into 1/2 inch cubes.

In a large kettle, melt butter. Add flour and cook 3-4 minutes. Slowly add water stirring constantly. (The amount of water used depends on how thick you want the soup or you can add a cornstarch slurry later.) Simmer 20 minutes. Add chicken base and chicken stock.

While 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 pepper and garlic powder. Simmer 10 minutes. Add diced, cooked chicken. Add cooked noodles.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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