CARL'S CHICKEN NOODLE SOUP

Carl's Chicken Noodle Soup image

Add a crusty loaf of warm bread and this savory soup is an instant meal!-Carl Bates, Pleasanton, California

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 10 servings (4 quarts).

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cans (49-1/2 ounces each) chicken broth
2 cups frozen sliced okra, thawed
3 celery ribs, sliced
1-1/2 cups cut fresh green beans
3 medium carrots, sliced
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons dried parsley flakes
2 teaspoons Italian seasoning
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3-1/2 cups uncooked egg noodles

Steps:

In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, okra, celery, beans, carrots, corn, parsley, Italian seasoning, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves. Freeze Option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 174 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1449mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.