THROW-TOGETHER CHICKEN HARVEST SOUP
Please forgive my not-so-perfect ingredient list and instructions. My husband and I came up with this soup one chilly fall evening. We had no idea what we were doing, but we have been making this soup ever since!! As far as the chicken and veggies go, we never measure, just add whatever amounts we like. It is always different. Sometimes the veggies even change, depending on what I have in the fridge. This soup is very easy, quick and totally versatile, making it a keeper!!
Provided by Shae2138
Categories Chicken
Time 40m
Yield 1 pot
Number Of Ingredients 12
Steps:
- First, let me clear up the chicken issue.
- Whenever I roast a chicken I always have about half of that chicken left.
- I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
- I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
- In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
- I try and leave a little"crunch" in the veggies.
- Add chopped chicken meat/juices and cook until warmed through.
- Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
- Salt and pepper to your taste.
- Bring to slight boil and add egg noodles, cooking until noodles are done.
- Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
- NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
- Take a quick taste to check seasoning and adjust before serving.
Nutrition Facts : Calories 1064.5, Fat 111.5, SaturatedFat 69.5, Cholesterol 387.7, Sodium 282.9, Carbohydrate 15.5, Fiber 3.1, Sugar 3.1, Protein 7.3
HARVEST CHICKEN SOUP
I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 8-10 servings (2-1/4 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
O'CHARLEY'S CHICKEN HARVEST SOUP
This is my absolute favorite thing at O'Charleys!. I am very sad if I eat there on days they are not serving it. Was searching around online, and found this copy cat. I have not had it yet, but will update when I do.
Provided by Loves2Teach
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
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.
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