Ingredients

• 1 tablespoon vegetable oil
• 2 stalks celery , sliced
• 2 carrots , sliced
• 1 onion , chopped
• 4 , 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. 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. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

Nutrition per serving