Carl's Chicken Noodle Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Add a crusty loaf of warm bread and this savory soup is an instant meal!Carl Bates, Pleasanton, California 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:
1. 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.
2. Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves. Yield: 10 servings (4 quarts).
|
|