Best 5 Harvest Chicken Soup Recipes

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Searching for a nourishing and comforting dish to warm you up during the chilly harvest season? Look no further than our curated collection of harvest chicken soup recipes. This hearty soup is not only a culinary delight but also a treasure trove of nutritious ingredients that will boost your health and well-being. Get ready to tantalize your taste buds with a symphony of flavors as you embark on a journey through our carefully selected harvest chicken soup recipes, each promising a unique culinary experience. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that celebrates the harvest season's bounty and flavors.

Here are our top 5 tried and tested recipes!

O'CHARLEY'S CHICKEN HARVEST SOUP



O'charley's Chicken Harvest Soup image

This is my absolute favorite thing at O'Charleys!. I am very sad if I eat there on days they are not serving it. Was searching around online, and found this copy cat. I have not had it yet, but will update when I do.

Provided by Loves2Teach

Categories     Low Cholesterol

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

1/4 lb butter
3/4 cup flour
2 1/2-3 quarts water
2 tablespoons chicken base (see note)
2 quarts chicken stock (see chicken tenders recipe)
1 lb fresh carrot, diced
6 -7 celery ribs, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
10 ounces egg noodles
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 celery rib, cut into 2-inch segments
2 1/2 lbs chicken tenders, thawed

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.

HARVEST CHICKEN SOUP



Harvest Chicken Soup image

I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 8-10 servings (2-1/4 quarts).

Number Of Ingredients 12

3 medium onions
3 bone-in chicken breast halves, skin removed
4 cups water
3 celery ribs, halved
1 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, thinly sliced
4 teaspoons chicken bouillon granules
1 small zucchini, halved and thinly sliced
1 cup frozen peas
1 avocado, peeled and sliced

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.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

SLOW-COOKER GARDEN HARVEST CHICKEN SOUP



Slow-Cooker Garden Harvest Chicken Soup image

Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h45m

Yield 6

Number Of Ingredients 9

1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 teaspoon peppered seasoned salt
2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2 medium carrots, sliced (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups small broccoli flowerets
1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
2 tablespoons chopped fresh basil leaves

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  • Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 45 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g

HARVEST CHICKEN NOODLE SOUP



Harvest Chicken Noodle Soup image

Enjoy dinner tonight with this hearty soup made using canned chicken broth, egg noodles, cooked chicken and fresh vegetables - ready in just 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 3

Number Of Ingredients 9

1/2 cup sliced celery
1/2 cup chopped carrot
1/4 cup chopped onion
1 small zucchini, coarsely chopped
1/2 teaspoon dried thyme leaves
2 (14 1/2-oz.) cans ready-to-serve chicken broth
1/2 cup water
3 oz. (1 1/2 cups) uncooked medium egg noodles
1 cup cubed cooked chicken

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.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 2/3 Cups, Sodium 940 mg, Sugar 4 g

O'CHARLEY'S CHICKEN HARVEST SOUP RECIPE



O'Charley's Chicken Harvest Soup Recipe image

Provided by mitzzy

Number Of Ingredients 13

O'Charley's Chicken Harvest Soup
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

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. 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.

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, parsnips, turnips, and leeks.
  • Don't be afraid to use frozen vegetables. They're just as nutritious as fresh vegetables, and they're often more convenient.
  • Add some herbs and spices. This will help to give your soup even more flavor. Some good options include thyme, rosemary, sage, marjoram, garlic, and pepper.
  • Let the soup simmer for a long time. This will help to develop the flavors and make the soup more hearty.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Harvest chicken soup is a delicious and easy-to-make soup that's perfect for a cold day. It's also a great way to use up leftover chicken and vegetables. So next time you're looking for a comforting and nutritious meal, give this soup a try. You won't be disappointed!

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