O'Charley's Chicken Harvest Soup Recipe
Make O'Charley's Chicken Harvest Soup at home tonight. With our Secret Restaurant Recipe your Chicken Soup will taste just like O'Charley’s.
Prep Time30 minutes mins
Active Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Main Course, Soup
Keyword: O'Charley's
Soup
- 1/4 pound Butter
- 3/4 cup Flour
- 2 1/2 quarts Water
- 2 tablespoons Chicken Base
- 2 quarts Chicken Stock see Chicken Tenders Recipe below
- 1 pound fresh Carrots diced
- 7 ribs Celery diced
- 1 medium Onion diced
- 3/4 teaspoon White Pepper
- 3/4 teaspoon Garlic Powder
- Cooked Chicken Tenders Recipe follows
- 10 ounces Egg Noodles
Chicken Tenders
- 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
Soup
In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the water, stirring constantly. 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.
Chicken Tenders Recipe
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.