Ingredients
1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces1 medium onion, chopped2 teaspoons olive oil2 garlic cloves, minced2 cans (49-1/2 ounces each) chicken broth2 cups frozen sliced okra, thawed3 celery ribs, sliced1-1/2 cups cut fresh green beans3 medium carrots, sliced1 can (8-3/4 ounces) whole kernel corn, drained2 tablespoons dried parsley flakes2 teaspoons Italian seasoning2 bay leaves1/2 teaspoon salt1/2 teaspoon pepper3-1/2 cups uncooked egg noodles
Preparation
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.
