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

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.