I like lots of chunky vegetables in my chicken noodle soup. Feel free to make substitutions with whatever you have on hand. Add a crusty loaf of warm bread for a satisfying meal.
—CARL BATES PLEASANTON, CA
PREP: 30 MIN. • COOK: 50 MIN. • MAKES: 10 SERVINGS (4 QUARTS)
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
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 the vegetables are tender.
2. Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves.