Chick-Fil-A Chicken Harvest Soup (Homemade)


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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 7.0 g
  • Cholesterol: 60.8 mg
  • Sodium: 611.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 16.0 g

View full nutritional breakdown of Chick-Fil-A Chicken Harvest Soup (Homemade) calories by ingredient
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Submitted by: BGUMBA

Number of Servings: 20


    Chicken Tenders for Harvest Soup
    2 tbsp. chicken base
    1 small onion, diced
    1/2 rib celery, diced
    2 1/2 lbs. chicken tenders, thawed

    1/4 pound butter
    3/4 cup flour
    2 tbsp chicken base
    2 qts chicken stock (from chicken tenders recipe)
    1 pound fresh carrots, diced
    6 to 7 ribs celery, diced
    1 medium onion, diced
    3/4 tsp. white pepper
    3/4 tsp. garlic powder
    1 tsp. salt*
    1/2 tsp. black pepper*
    Cooked chicken tenders
    10 ounces egg noodles


Makes approximately 5 quarts of soup.

In a large pot, bring 2 quarts 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. Place chicken in the freezer to stop the cooking process. When cool, ue a sharp knife to dice into 1/2 inch cubes and add to soup.

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add 2 1/2 quarts of very hot 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 spices. Simmer 10 minutes. Add diced 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. Simmer soup 2 to 3 minutes more and serve. (I simmer my soup uncovered for at least 30 minutes more to make it thicker.)

*Recipe does not call for salt and pepper. Add to taste.


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