Makeover Carl's Chicken Noodle Soup Recipe

3.5 3 3
Makeover Carl's Chicken Noodle Soup Recipe
Makeover Carl's Chicken Noodle Soup Recipe photo by Taste of Home
Publisher Photo

Makeover Carl's Chicken Noodle Soup Recipe

Read Reviews
3.5 3 3
Publisher Photo
Simmering bone-in chicken adds robust flavor to this lower-sodium version of a classic recipe. —Carl Bates, Pleasanton, California
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Cook: 1 hour 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Makeover Carl's Chicken Noodle Soup in Healthy Cooking February/March 2012, p28

Nutritional Facts

1-1/2 cups: 149 calories, 3g fat (1g saturated fat), 29mg cholesterol, 345mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

  • 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
  1. 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.
  2. Remove chicken from broth; set aside to cool. Strain broth, discarding bay leaves. Skim fat from broth. When cool enough to handle, remove chicken from bones and cut into 1/2-inch pieces; discard bones.
  3. 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.
  4. 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).
Originally published as Makeover Carl's Chicken Noodle Soup in Healthy Cooking February/March 2012, p28

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Reviews forMakeover Carl's Chicken Noodle Soup

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brandangelak User ID: 3566870 197815
Reviewed Jun. 26, 2013

"I made a big batch of this soup for my lunches and froze about half of it. I disagree with the reviewer who said it was bland - I thought the flavor was great! Not overly salty, which is usually my problem with chicken soups. The homemade stock really added to the flavor, and the okra was a fun and delicious addition. Definitely going to become a staple in my freezer!"

MY REVIEW
FitnessLovingMom User ID: 6137477 122501
Reviewed May. 23, 2012

"This was VERY healthy, but Very bland. It didn't have a lot of flavor. I was actually embarrassed to serve it to my family. :("

MY REVIEW
ea.schaefer User ID: 4347332 213122
Reviewed Feb. 9, 2012

"This is a wonderful recipe, brimming with flavor from the "home-made broth" and the variety of veggies. I served it to a bunch of northerners who aren't familiar with okra and they loved it... the okra flavor/texture doesn't stick out but works really great with everything else. I am making it again this weekend and doubling it!"

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