Carl's Chicken Noodle Soup Recipe
Add a crusty loaf of warm bread and this savory soup is an instant meal!—Carl Bates, Pleasanton, California
TOTAL TIME: Prep: 30 min.
Cook: 50 min.
MAKES: 10 servings
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
Directions
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. Yield: 10 servings (4 quarts).
Nutritional Facts
1-1/2 cups equals 174 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 1,449 mg sodium, 20 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Carl's Chicken Noodle Soup in Taste of Home
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