O'Charley's Chicken Harvest Soup Recipe
Ingredients
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)
- 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
- 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.
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Photo of Chicken Soup is by whitneyinchicago - http://whitneyinchicago.wordpress.com/ - and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.
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