O'CHARLEY'S CHICKEN HARVEST SOUP

O'charley's Chicken Harvest Soup image

Provided by Loves2Teach

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

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
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

Steps:

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.