Ingredients
1 pound bone-in chicken breast halves12 cups water3 bay leaves1/2 teaspoon pepper1 medium onion, chopped2 teaspoons olive oil6 garlic cloves, minced3 celery ribs, sliced1-1/2 cups fresh green beans, cut into 1-inch pieces3 medium carrots, sliced2 tablespoons dried parsley flakes4 teaspoons Italian seasoning2 tablespoons reduced-sodium chicken base3-1/2 cups uncooked egg noodles1 cup frozen corn, thawed2 cups frozen okra, thawed and sliced
Preparation
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.
