Best 5 Harvest Chicken Soup Recipes

O'CHARLEY'S CHICKEN HARVEST SOUP

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.

HARVEST CHICKEN SOUP

Steps:

• Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

SLOW-COOKER GARDEN HARVEST CHICKEN SOUP

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
• Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 7 to 8 hours.
• Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

HARVEST CHICKEN NOODLE SOUP

Steps:

• In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
• Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.

O'CHARLEY'S CHICKEN HARVEST SOUP RECIPE

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. Makes 8 to 10 servings. Chicken Tenders for Harvest Soup: 2 quarts water 2 tablespoons chicken base 1 small onion, cut into quarters 1/2 rib celery, cut into 2-inch segments 2 1/2 pounds chicken tenders, thawed 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. Makes enough for 8 to 10 servings of soup.