Rating
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 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 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