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Makeover Carl's Chicken Noodle Soup

Simmering bone-in chicken adds robust flavor to this lower-sodium version of a classic recipe. —Carl Bates, Pleasanton, California

10 ServingsPrep: 40 min. Cook: 1 hour 40 min.

Ingredients

1 pound bone-in chicken breast halves
12 cups water
3 bay leaves
1/2 teaspoon pepper
1 medium onion, chopped
2 teaspoons olive oil
6 garlic cloves, minced
3 celery ribs, sliced
1-1/2 cups fresh green beans, cut into 1-inch pieces
3 medium carrots, sliced
2 tablespoons dried parsley flakes
4 teaspoons Italian seasoning
2 tablespoons reduced-sodium chicken base
3-1/2 cups uncooked egg noodles
1 cup frozen corn, thawed
2 cups frozen okra, thawed and sliced

Directions

Place the chicken, water, bay leaves and pepper in a large stockpot.
Bring to a boil. Reduce heat; cover and simmer for 1 hour or until
chicken is tender.
Remove chicken from broth; set aside to cool. Strain broth,
discarding bay leaves. Skim fat from broth. When cool enough to

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Makeover Carl's Chicken Noodle Soup (continued)

Directions (continued)

handle, remove chicken from bones and cut into 1/2-inch pieces;
discard bones.
In a large stockpot coated with cooking spray, saute onion in oil
until tender. Add garlic; cook 1 minute longer. Add the celery,
beans, carrots, parsley and Italian seasoning. Stir in broth and
chicken base. Bring to a boil. Reduce heat; cover and simmer for 20
minutes or until vegetables are crisp-tender.
Stir in noodles and corn. Return to a boil; cook, uncovered, for 3
minutes. Add okra; cook 4-6 minutes longer or until noodles and okra
are tender. Stir in chicken; heat through. Yield: 10 servings (3-3/4
quarts).

Nutrition Facts: 1-1/2 cups equals 149 calories, 3 g fat (1 g saturated fat), 29 mg cholesterol, 345 mg sodium, 21 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.