Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.05 Kcal (1554 kJ) | ||
| Calories from fat | 197.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 34% | |
|---|---|---|---|
| Cholesterol | 56.73mg | 19% | |
| Sodium | 567.78mg | 24% | |
| Potassium | 526.94mg | 11% | |
| Total Carbs | 27.82g | 9% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 17.15g | 34% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 172.77 Kcal (723 kJ) | ||
| Calories from fat | 91.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 34% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 19% | |
| Sodium | 264.36mg | 24% | |
| Potassium | 245.35mg | 11% | |
| Total Carbs | 12.95g | 9% | |
| Sugars | 1.13g | 10% | |
| Dietary Fiber | 0.84g | 7% | |
| Protein | 7.99g | 34% | |
| Vitamin C | 2.5mg | 9% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 70.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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