Makeover Carl’s Chicken Noodle Soup

Name: Makeover Carl's Chicken Noodle Soup
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 10 servings (3-3/4 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
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

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

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.

Nutrition 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.

Reviews

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Average Rating:

brandangelak

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!
FitnessLovingMom

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. :(
ea.schaefer

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!