Mom Moak's chicken noodle soup recipe is perfect. Heavy cream can be used in place of evaporated milk, if preferred.
Ingredients
- 1 tablespoon vegetable oil
- 2 stalks celery , sliced
- 2 carrots , sliced
- 1 onion , chopped
- 4 cans chicken broth , 10.5 ounce
- 4 bakings potatoes , peeled and diced
- 0.25 teaspoons poultry seasoning
- 0.25 pinches dried thyme
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 cup evaporated milk
Instructions
-
1
Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
-
2
Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.
Nutrition Facts
Per serving
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