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Makeover Carl’s Chicken Noodle Soup

Total Time

Prep: 40 min. Cook: 1 hour 40 min.


10 servings (3-3/4 quarts)

Updated: Oct. 21, 2022
Simmering bone-in chicken adds robust flavor to this lower-sodium version of a classic recipe. —Carl Bates, Pleasanton, California
Makeover Carl's Chicken Noodle Soup Recipe photo by Taste of Home


  • 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.

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.

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