Makeover Carl’S Chicken Noodle Soup

• 1 pound bone-in chicken breast halves
• 12 cups water
• 3 bay leaves
• 1/2 teaspoon pepper
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 6 garlic cloves, minced
• 3 celery ribs, sliced
• 1-1/2 cups fresh green beans, cut into 1-inch pieces
• 3 medium carrots, sliced
• 2 tablespoons dried parsley flakes
• 4 teaspoons Italian seasoning
• 2 tablespoons reduced-sodium chicken base
• 3-1/2 cups uncooked egg noodles
• 1 cup frozen corn, thawed
• 2 cups frozen okra, thawed and sliced

1. 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.
2. 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.
3. 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.
4. 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.

chicken, water, bay leaves, pepper, onion, olive oil, garlic, celery, green beans, carrots, parsley flakes, italian seasoning, chicken base, egg noodles, frozen corn, frozen okra

Taken from www.tasteofhome.com/recipes/makeover-carl-s-chicken-noodle-soup/ (may not work)