Chick-Fil-A Chicken Harvest Soup (Homemade)
 Recipe){kind=link}
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
Number of Servings: 20
Ingredients
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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
Soup
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
Directions
Makes approximately 5 quarts of soup.
Tenders:
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.
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.
Tenders:
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.
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.
Member Ratings For This Recipe
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JENLIZZIE1
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RAINYDAY113
Very good. I should have heeded the note that said salt and pepper to taste. The amount pepper listed was too much for us. It's not as thick and creamy as ChickFilA's even after simmering for 30 min like you said. It used so many pots! I don't know why everything is cooked separate. But really good! - 4/7/16
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FOOLSWORK