Recipe By carolann moak
Published Mar 27th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 6 servings Calories 328.7

Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Nutrition Facts

  • Calories 328.7
  • Carbohydrate 44.1 g
  • Cholesterol 51.3 mg
  • Fat 9.1 g
  • Fiber 4.9 g
  • Protein 17.7 g
  • Saturated Fat 3.2 g
  • Sodium 1067.3 mg
  • Sugar 9.5 g


  1. This was so good!! The only things I changed was, omitted the potatoes (cutting back on starch) and added lemon pepper. Other than that, followed the recipe. The soup is definitely a keeper, It is flavorful and creamy but not thick, perfect!!
  2. very good. I added 2 cans of Cream of chicken to make it thicker. an easy way to do shredded chicken that tastes better than boiling- chicken breasts in the crock pot with chicken broth on low all day- easy to shred. I used canned potatoes and carrots which sped it up a little. left - Read more ...
  3. I made this with left over turkey and home made turkey broth. Was good! Then why the 3 stars? One thing I disliked and would not add again was the milk. Did not care for that part.
  4. I have a picky eater in the house so I was very cautious in choosing a simple but flavorful soup. I changed a few things around so here's what I did differently: 4 stalks celery 6 carrots 2-32oz boxes of broth (low sodium) no potatoes instead of the spices listed I used 1tsp McCormick's Gourmet - Read more ...
  5. Good. Omitted the milk. Added a little salt and pepper. Added chives and parsley also. Very tasty.
  6. Made this tonight- omitted the potatoes and milk-add salt pepper rosemary 2bay leaves keep the thyme. It was good! I used organic chicken stock and a rotisserie chicken. I forgot to mention I added Italian parsley too
  7. This tasty soup reminds me of my Mother-in-Law's potato soup. My husband has fond memories of her potato soup. I have made this soup twice. The first time I used my food processor and chopped up the carrots onions and celery. The second time I made the soup I made the soup according to the - Read more ...
  8. I was intrigued by the milk and the idea of a homemade creamy soup. I liked this recipe although I did modify it just a bit to suit our tastes. I had remnants of a rotisserie chicken so I made my broth with that and used what chicken was on it. Only used 1 potato - Read more ...
  9. Good but a bit bland.