Description
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 4 (10.5 ounce) cans chicken broth
- 4 baking potatoes, peeled and diced
- ¼ pinch dried thyme
- ¼ teaspoon poultry seasoning
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 cup evaporated milk
Instructions
- Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion
- celery
- and carrots in the hot oil until tender
- 8 to 10 minutes. Add the chicken broth
- baking potatoes
- thyme
- and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through
- about 15 minutes.
- Stir the cooked chicken
- egg noodles
- and evaporated milk into the soup; cook until the noodles are cooked through
- another 7 to 10 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6