Makeover Carl's Chicken Noodle Soup |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Simmering bone-in chicken adds robust flavor to this lower-sodium version of a classic recipe. âCarl 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:
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).
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