O Charley's Chicken Harvest Soup

Cozy up with a bowl of O'Charley's Chicken Harvest Soup—an irresistibly hearty and creamy blend of tender shredded chicken, vibrant vegetables, and comforting rice in a rich, velvety broth. This soul-warming soup balances wholesome ingredients like carrots, celery, and russet potatoes with the luxurious touch of heavy cream and a hint of fresh thyme for a flavorful finish. Crafted with a buttery roux to enhance the creamy texture, this one-pot wonder is ideal for meal prepping or serving as a comforting dinner on cool evenings. Garnished with fresh parsley for a pop of color and freshness, this comforting chicken soup is sure to become a family favorite. Perfect for fall nights or anytime you're craving a warm, satisfying meal!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 cups Carrots, diced
• 2 cups Celery, diced
• 2 medium Russet potatoes, peeled and diced
• 3 cloves Garlic, minced
• 8 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Cooked rice
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 2 tablespoons Flour
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with salt and pepper, then cook them in the pot until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.

Step 4

Stir in the garlic and cook for 1 minute until fragrant.

Step 5

Add the chicken broth and diced potatoes to the pot. Bring to a simmer.

Step 6

Return the chicken breasts to the pot. Cover and cook for 20 minutes, or until the chicken is fully cooked and the potatoes are tender.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 8

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 9

Gradually whisk in the heavy cream to the roux until smooth, then pour the mixture into the soup. Stir to combine.

Step 10

Add the cooked rice, fresh thyme, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.

Step 11

Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3763.4g)

Amount per serving	% Daily Value*
Calories	2886.6

Total Fat 149.0g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat 5.6g
Cholesterol 695.9mg	0%
Sodium 8710.4mg	0%
Total Carbohydrate 199.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 24.2g
Protein 174.5g	0%

Vitamin D 4.5IU	0%
Calcium 442.6mg	0%
Iron 15.7mg	0%
Potassium 6116.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 24.6%

Carbs: 28.1%