Wednesday, March 17, 2010

Dee's "Chick Fil A Chicken Harvest Soup"

I want to apologize for promising I was going to post last night..I fell asleep early because this was a lot of work, and cleaning the kitchen took some time after the fact! I got tired! Lol. I am posting last night's dinner today instead :) We are having leftovers this evening.

Being from Chicago, I know what good food is. From hot dogs to ribs, italian sausage to pizza, my home state of Illinois seemingly has it all. All but one thing that is...Chick Fil A. (Okay, so they have some in rural parts of the state NOW, but I have yet to see it for myself).

Ahh Chick Fil A...the deliciously hearty, hot, buttery fried chicken on a bun with pickles...or on a morning biscuit. YUMMY! Everything at Chick Fil A is good, but for years, people have raved about the unique, fresh Chick Fil A Chicken Harvest Soup. It helps cure any sickness, and just like a typical southern food, makes you feel good.

I wanted to conquer this recipe since I love soup, so I found it online by someone with the simple name "Dee" in a forum on this site:

Dee's Chick Fil A Chicken Harvest Soup


Chicken Tenders for Harvest Soup:

~2 quarts water

~2 tablespoons chicken base (I got this at Kroger. It was hard to find, but I can't wait to use it again!)

~1 small onion, cut into quarters

~1/2 rib celery, cut into 2-inch segments

Chick Fil A Chicken Harvest Soup:

~1/4 pound butter (1 stick)

~3/4 cup flour

~2 1/2 to 3 quarts water

~2 tablespoons chicken base

~2 quarts chicken stock (made with the first recipe, make the chicken tenders first)

~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 is the first one following ingredients below)

~10 ounces egg noodles

Cooking the chicken tenders: In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done to 6 minutes. Do not overcook.

Drain chicken and reserve stock. (This will be used for stock in the soup, so keep it). Place chicken in freezer to stop the cooking process. When cool, dice into 1/4 inch cubes. Reserve for next part of recipe.

Cooking the soup: 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 depends on how thick or thin you want the soup). Simmer for 20 minutes. Add chicken base and chicken stock.

While the chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery, and onion. Cook for 6 minutes. Drain. Add to chicken stock mixture along with the white pepper and garlic powder. Simmer for 20 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 soup). Simmer for 2 to 3 more minutes and serve.

Our Review:

This was so incredibly tasty and satisfying. We loved it! I served it with grilled cheese and crisp dill pickles, and baked vegetable crackers to dip in the soup. Those crackers soaked up the buttery goodness of the soup in the best way possible! This was a lot of tedious work- and you will need at least 2 hours to make it. It makes a TON of soup though, and tastes so good the day after. I took some to my coworkers today and they all enjoyed it as well.

I recommend making it! You won't be sorry. It puts canned soup to shame :)

Thanks for the recipe, Dee!

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  1. Did you use powder chicken base or paste?

  2. I used the better than bullion chicken paste. It works the best. You can find it down the soup row at Wal-Mart by the dry soup mixes.