Throw Together Chicken Harvest Soup Recipes

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.

Steps:

• Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

Steps:

• First, let me clear up the chicken issue.
• Whenever I roast a chicken I always have about half of that chicken left.
• I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
• I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
• In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
• I try and leave a little"crunch" in the veggies.
• Add chopped chicken meat/juices and cook until warmed through.
• Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
• Salt and pepper to your taste.
• Bring to slight boil and add egg noodles, cooking until noodles are done.
• Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
• NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
• Take a quick taste to check seasoning and adjust before serving.

Steps:

• Heat olive oil in soup pot at medium heat.
• Add garlic cloves and onion to the olive oil.
• Saute until onions begin to brown.
• Add bell peppers, celery, potatoes, tomatoes and vegetable stock to pot.
• Bring soup to a boil for 5 minutes, then reduce heat.
• Simmer until potatoes can be cut with a fork, but are still firm. Do not let potatoes become too soft (squishy, mashed, etc.).
• Salt and pepper to taste.

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.