CARL'S CHICKEN NOODLE SOUP
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
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.
MAKEOVER CARL'S CHICKEN NOODLE SOUP
Simmering bone-in chicken adds robust flavor to this lower-sodium version of a classic recipe. -Carl Bates, Pleasanton, California
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 16
Steps:
- 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., 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., 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., 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 : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
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