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
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
Reviews
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!
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. :(
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!