Harvest Chicken Noodle Soup Recipes

CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
• Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
• Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

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

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.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.