Don’t forget it’s National Soup Month. Here’s a recipe for a favorite at O’Charley’s.
Recipe courtesy of RecipeSecrets.net
1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe)
1 pound fresh carrots, diced
6 to 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
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.
