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Carl’s Chicken Noodle Soup

Total Time

Prep: 30 min. Cook: 50 min.


10 servings (4 quarts)

Add a crusty loaf of warm bread and this savory soup is an instant meal!—Carl Bates, Pleasanton, California
Carl's Chicken Noodle Soup Recipe photo by Taste of Home


  • 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 vegetables are tender.
  2. 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

1-1/2 cups: 174 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1449mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 14g protein.

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