Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 2 piece (sliced)
- carrots: 2 piece (sliced)
- chicken broth: 4 cans (10.5 ounce cans)
- baking potatoes: 4 piece (diced)
- pinch dried thyme: 0.25 piece
- poultry seasoning: 0.25 tsp
- cooked chicken: 2 cups (shredded)
- egg noodles: 2 cups
- evaporated milk: 1 cup
Metric Conversion
Stages of cooking
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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.
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Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
