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
10 ounces egg noodles
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
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 used
depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and
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.
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.