Lunch Recipe

Mom Moak's Chicken Noodle Soup

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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 FACT

Per Serving: 329 calories; protein 17.7g; carbohydrates 44.1g; fat 9.1g; cholesterol 51.3mg; sodium 1067.3mg.

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