Carl's Chicken Noodle Soup
Carl's Chicken Noodle Soup might be just the main course you are searching for. One serving contains 161 calories, 14g of protein, and 4g of fat. This recipe serves 10 and costs $1.76 per serving. 29 people have tried and liked this recipe. A mixture of olive oil, dried parsley flakes, egg noodles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a dairy free diet. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 60%. Try Makeover Carl's Chicken Noodle Soup, Buttered Noodle Chicken Noodle Soup, and Chicken Noodle Soup for similar recipes.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
2 bay leaves
3 medium carrots, sliced
3 celery ribs, sliced
2 cans (49-1/2 ounces each) chicken broth
2 tablespoons dried parsley flakes
3-1/2 cups uncooked egg noodles
2 garlic cloves, minced
1-1/2 cups cut fresh green beans
2 teaspoons Italian seasoning
2 cups frozen sliced okra, thawed
2 teaspoons olive oil
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 can (8-3/4 ounces) whole kernel corn, drained
Equipment:
dutch oven
Cooking instruction summary:
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). Originally published as Carl's Chicken Noodle Soup in Taste of Home 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink.
2. Add garlic; cook 1 minute longer.
3. 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.
4. Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves.
Nutrition Information:
covered percent of daily need
